Crock Pot Venison Stew

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.


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2 Responses to Crock Pot Venison Stew

  1. Mmmm! I love venison! 🙂 The only change I would make to your recipe is substituting the Cream of Mushroom Soup with a few more natural ingredients instead of these ultra processed ones. 🙂 So glad you shared this on Wildcrafting Wednesday!

    • Kathy,
      I couldn’t agree more. I am constantly trying to eat more natural and therefore more healthy. Someday I will get there, in the meantime I need to learn to can. Then maybe I can make my own mushroom soup. I just recently saw a youtube video where a man bought mushroom “cilia”? and grew his own, that would be fun. Thanks for stopping by.

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