If you think you don’t like venison, then you need to try this recipe. The meat is so tender and flavorful, my mouth is watering just thinking about it(unfortunately I didn’t get a deer this year). This is a great way to use any cut of venison in a wonderful tasting stew. It is super easy and really fast to put together. Here it is.
- 4 – 10 ounce cans of condensed cream of mushroom soup
- 2 lbs venison tenderloin (or other cut of venison)
- 4 cups of mushrooms
- 2 medium onions, diced
- 9.5 ounces uncooked pearled barley
Cook on low all day, or high for three hours depending on your crock pot.
Make the barley according to the package. You could also make rice instead of barley, which is what I prefer to do.