During last year's hunting season, I discovered a wonderful venison roast recipe. The roast is sweet and melts in your mouth.

Bring these ingredients to a boil in a medium saucepan: 1 can whole berry cranberry sauce, 1/4 tsp ground cinnamon, 2 tsp horseradish, 1/2 can water, 2 bouillon cubes. Stir frequently. The idea is to "melt" the cranberry sauce.

Place a 3-4 lb venison roast (beef tastes good too) in crock pot. Sprinkle 3/4 tsp cinnamon on top of roast. Pour above mixture over the roast. Cover. Cook on high 4-6 hours or low 6-8 hours.

Depending on your tastes, you can add more cinnamon and horseradish. I typically rub the entire roast with cinnamon – however much it takes. And I use about 3-4 tablespoons of horseradish.