Burgundy Venison Stew

INGREDIENTS:
2 lbs. venison, cut in 1-inch pieces, trimmed
1/2 cup dry red wine
4 to 8 ounces canned drained mushrooms, or 8 ounces sliced fresh mushrooms, sauteed lightly in butter
1 can cream of mushroom soup
1 envelope dry onion soup mix
PREPARATION:
Combine ingredients in slow cooker and mix until well blended. Cover and cook for 9 to 11 hours. Serves 8.

Swiss Venison Steaks
INGREDIENTS:
3 lb. venison steak
Flour, about 1/2 cup
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack Lipton onion soup mix
1 can mushroom soup
PREPARATION:
Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with meat hammer. Brown in a heavy skillet. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired.

A favorite soup made with wild game burger and vegetables.
Karen's Venison Burger Soup
INGREDIENTS:
2 pounds ground game or venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 medium carrots, sliced
1/2 rutabaga, peeled and cubed
1 large can (28 ounces) tomatoes
3 beef bouillon cubes
3 cups water
1/2 head cabbage, cut in chunks
1 bay leaf
1/2 tsp. oregano
1 tsp. salt, or to taste
1/2 tsp. pepper
PREPARATION:
Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours.
Serves 6.

Rabbit Stew or Pheasant Stew

INGREDIENTS:
1 or 2 rabbits or pheasants
Salt, pepper and paprika to taste
1 c. sour cream
1 c. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 tbsp. instant onions
PREPARATION:
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.

Hawaiian Venison

INGREDIENTS:
1 pound deer or elk round steak or stew meat
1/4 cup flour
1/4 cup butter
1/2 cup boiling water
1 teaspoon salt
2 or 3 green peppers, sliced
1/2 cup pineapple chunks
.
Sauce
2 1/2 tablespoons cornstarch
1/2 cup pineapple juice
1/4 cup vinegar
1/4 cup sugar
2 1/2 tablespoons soy sauce
PREPARATION:
Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat.
Cook one hour longer.
On stove top combine sauce ingredients. Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve with hot cooked noodles or rice.

Peppered Venison Steak

INGREDIENTS:
2 to 3 pounds venison steaks
2 tablespoons shortening or oil
2 tablespoons flour
1 large onion, sliced
1 large bell pepper, sliced
2 cans condensed cream of mushroom soup
1 cup water
Salt to taste
PREPARATION:
Brown venison in heavy skillet in shortening. Saute onion and pepper in drippings. Add 2 tablespoons flour to drippings and stir until well blended. Stir in soups and water. In crockpot, combine the browned venison, cooked pepper and onion, and the gravy. Cover and cook for 7 to 9 hours, until tender. Add salt to taste.