Ingredients:
- 2 lbs. venison, cut in 1-inch pieces, trimmed
- 1/2 cup dry red wine
- 4 to 8 ounces canned drained mushrooms, or 8 ounces sliced fresh mushrooms, sauteed lightly in butter
- 1 can cream of mushroom soup
- 1 envelope dry onion soup mix
Preparation:
Combine ingredients in slow cooker and mix until well blended. Cover and cook for 9 to 11 hours. Serves 8.
More Venison and Game Recipes
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Crockpot Venison Stew
Crockpot Venison Stew II
Crockpot Venison Pot Roast
Baked Rabbit in Sour Cream
Venison Recipes Index
Crockpot Venison Recipes
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