6 servings (aprox)

2 - 2 1/2 lbs. venison
1/2 cup flour
1 1/4 cups beef stock, divided use
2 tablespoons vegetable Oil
2 teaspoons chili powder
1 - 1 1/2 teaspoons ground cumin
1 7 oz can chipotle peppers in adobo sauce (chopped)
1 envelope dry onion soup mix
1 1/4 cups beef stock
1 cup whole kernel corn
Salt and pepper to taste

Place 1 cup stock, soup mix, corn, chipotle peppers and liquid, cumin and chili powder in slow cooker, turn on high.
Heat 2 table spoons oil in large skillet (medium-high). lightly flower meat. Cover bottom of pan with 1 layer of meat and brown until dark, it may take 2 batches depending on pan sizes. Add meat to cooker as it becomes browned. When last of meat is brown, place remaining beef stock to skillet, warm and scrape all contents of skillet to cooker. Reduce heat to low and cook for at least 6 hours. Salt and pepper to taste.