1-2 lb. venison, cubed
1-3 lb. potatoes, peeled and cubed
carrots, peeled and sliced
1 env. dry onion soup (Lipton)
1 (10 oz.) can cream of mushroom soup
1/2 to 3/4 can water (use empty soup can)
1 (4 oz.) can sliced mushroom pieces, drained (optional)
salt and pepper, to taste
5-quart (or larger) Crock-Pot
French bread (optional)

Clean and cube venison into bite sized pieces; peel and cube potatoes; peel and slice carrots. Set aside.

In a medium bowl combine dry onion soup, canned soup and water. I use the empty can as a measure. Blend gently until well mixed, add mushrooms and salt/pepper.

Mix venison, potatoes and carrots together into Crock-Pot, pour mixture over top and let sink in. Cover and set Crock-Pot to LOW. Stir once before bed, again in morning, bringing bottom to top.

Note: If your Crock-Pot will cook very slowly, you can leave on LOW for duration. If it cooks a little faster, turn down to WARM in morning, and back to LOW after 12pm. This can also be set up in the early morning on low until bubbling, then high, stirring occasionally, and down to low again until dinner at 6pm. The temperature of cooking for your Crock-Pot will determine setting and duration.

Slice French bread, ladle stew into bowls, and enjoy!

Variation: Substitute beef for venison.

Serves 4.

Submitted by: Sharon Robinson