Reviewed: Feb. 24, 2008

I too have made a similar recipe for years. It's a great hit with everyone I have served it to. (Even those that insist they DON'T LIKE VENISON!) I serve mine over baked potatoes, after cooking all day in the slow cooker, the meat is so tender it practically falls apart. Awesome recipe!!

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Carla

	Home Town: Graham, Washington, USA
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Reviewed: Jan. 23, 2008

This recipe was very easy to make. I added some paprika and used cream of mushroom roasted garlic soup instead of the regular soup. Everyone loved the taste. Thanks

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Dinez


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Reviewed: Jan. 9, 2008

We have an abundance of Elk burger and I used it for this recipe. I really liked it and will make it again.

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PASOLUCY


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Reviewed: Jan. 3, 2008

I liked it. I used low fat sour cream and soup so it wasn't the full flavor, but I still liked it. My husband didn't like the sauce though. Keep in mind, he's hard to please.

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Rachel T.


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Reviewed: Nov. 19, 2007

With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!

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Sarah D.

	Cooking Level: Intermediate Living In: Grandville, Michigan, USA
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Reviewed: Nov. 9, 2007

This was very good. Everyone went back for seconds. This will be a family favorite.

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Sondra Jessop


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Reviewed: Apr. 29, 2007

Excellent recipe. I usually have a venison roast in the freezer that works great with this recipe. =Dave

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SPOILERDAVE

	Cooking Level: Intermediate Living In: Bay Point, California, USA
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Reviewed: Jan. 20, 2007

I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!

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cboytim


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Reviewed: Jan. 7, 2007

i didn't have 2 cans of cream of mushroom so i used 1 each cream of mushroom and one of cream of celery. also thought mixture was thick and wasn't sure if i should add water so i added a can of h2o also. the end result was still excellent, and will definitely be used again with what ever meat is on hand.

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BPECK


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Reviewed: Sep. 14, 2006

I made this for my family and everyone absolutely loved it! My picky dad gave it 10 stars! Instead of using canned mushroom soup, i made my own using the Cream of Mushroom Soup I recipe from this site and used 21 oz of it. I will definitely be making this again!

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Rockon4ever

	Cooking Level: Intermediate
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Reviewed: Jul. 22, 2006

Here are the changes I made: I used t 8 oz packages of seitan that I had simmered in 3 cups of water and 4 teaspoons of vegetarian beef flavored granules instead of the venison. I sliced 6 largish mushrooms I had in the fridge and added 2 4 oz czns (drained) of mushroom ends and pieces. I also added about 8 oz of water and a couple of ounces of dry vermouth. I also used whole wheat noodles. My vegetarian family just loved this, and I will definitely make it again, as there are very few good seitan recipes.

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brownleg

	Cooking Level: Expert Living In: Oshkosh, Wisconsin, USA
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Reviewed: Nov. 19, 2005

My husband loved this! I unfortunately could not eat it as I had to be on a totally fat free diet and did not have fat free soup or sour cream in the house. I'm looking forward to trying it myself in the future!

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Grumpy's Honeybunch

	Cooking Level: Intermediate Home Town: Richville, New York, USA Living In: Hermon, New York, USA
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Reviewed: Nov. 16, 2005

My family loves this recipe! I use strips of venison and cream of chicken soup. I also leave the sour cream out. My kids always have second helpings!

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SCANDI16


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Reviewed: Nov. 2, 2005

Delicious even with rigitoni noodles instead of egg noodles. The cooking process does not tenderize the meat, so a tender cut of venison is a must. Our whole family liked it (ages 1 to 60's).

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PKRUGGEL


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Reviewed: Jan. 22, 2005

I really enjoyed this, but my husband thought it was too rich. Next time I think I'll leave out the sour cream. But this is definitely a keeper!

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MILLER5


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Reviewed: Jan. 5, 2005

This is a good recipe that is easy to make. Kids seemed to like it as well. I used real minced garlic.

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ACASWEC


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Reviewed: Jan. 5, 2005

Neither my husband or I liked this recipe. It did nothing for the venison taste plus the cream of mushroom taste was very overwhelming.

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SLEICHTENBERG


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Reviewed: Feb. 3, 2004

Could use more simmer cooking time and the onions listed took all taste from the venison. Other than that, it tasted good and the guests liked it.

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ROBI2106


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Reviewed: Jan. 20, 2004

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