Brian Dudley
11-22-2014, 08:16 AM
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.
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.