It’s getting close to that season so here is a recipe if you have or will soon have venison in your freezer. The trick to venison in the crock pot is that you have to be careful not to overcook. It is so lean that you need to treat it like a very low fat cut of beef.
Venison Chops in Mushroom Gravy
1 1/2 – 2 lbs venison chops (or steaks cut in half)
2 cans of cream of mushroom soup or cream of garlic mushroom soup or golden mushroom soup (your preference – I like using one can of regular and one can or garlic)
1 8oz container of sliced mushrooms
1/4 cup or so of the crockpot carmelized onions if you have them.
2-3 potatoes, quartered (I use yukon gold)
Spray cooker w/ nonstick spray or wipe down with olive oil. Put potatoes in bottom then add the venison, onions, mushrooms, and top with the soup. Cook on low for no more than around 6 hours. Less if your chops or steaks are thin. Just cook until the potatoes are soft. The potatoes soak up the salt in the soup.
If you have any left over (yeah, right) I cut up the remaining venison and put it and the gravy over Amish egg noodles. Yummy!