[B. Dudley]

2 pounds venison stew meat.
1 medium onion sliced or chopped.

(Put above in slow cooker)

1 can beef broth or 2 beef boullion cubes in 1 cup of water
1 tbs red wine or cider vinegar
1 tbs Worcestershire sauce
1 tbs ketchup
1 tsp curry powder
1/2 tsp ground ginger
Dash salt
Dash pepper

(Mix the above and then pour over the venison and onions)
Cook on low for 8 hrs.

1 tbs cornstarch
16 oz sour cream
1 can cream of mushroom soup
1 package of fresh mushrooms cut to your liking
2 tbs ground horseradish

(Add the above to slow cooker and cook on Med/High for 1 additional hour.)

Serve over cooked egg noodles.