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Jenny's Crockpot Venison Stew


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  • 2 tablespoons vegetable oil
  • 1 lb venison roast cut into 1-inch cubes, trimmed
  • seasoned salt and pepper
  • 1 can beefy mushroom soup
  • 1 can beef noodle soup
  • 8 ounces fresh or canned mushroom pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder, optional
  • 2 teaspoons Worcestershire sauce


Sprinkle venison with salt and pepper. Heat 2 tablespoons of oil in a skillet over high heat; sear venison on all sides. Combine venison with soups and mushrooms in crockpot. Season with garlic powder, onion powder, and Worcestershire sauce. Cover and cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 5 1/2 hours. Tastes great served over rice.

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