My main objective was to used some chopped venison left from last year's deer hunting season, (the next feverish season is just around the corner! Have to use it up!)
This recipe has a great flavor with some added tweeks. I try to read a bunch of recipes and extract a bit of each one. I used 8 oz. sour cream and 4 oz. cream cheese - I HIGHLY recommend you mix the two together before adding it to the beef mixture, for a smoother texture. I used fresh chives/green onions, as well as fresh mushrooms. A whole onion also went into it. Garlic powder and onion powder to taste as well as various other spices that I really can't recall. Instead of water, I used white zinfandel and some beef broth. I made egg noodles to serve this tasty dish over. One thing I would do differently next time would be to make the sauce thicker. I may also brown up the venison before tossing it into the slow cooker.
My reason for choosing the slow-cooker way is because venison needs to cook for a long time to make it nice and tender. (I've heard many a complaint from people who try to cook venison and say that it tastes 'gamey'.) If you do it right it has an even better flavor than beef.
Oh, and I complimented this savory meal with some garlic, parmesan, and mozzarella bread. Homemade of course!
Definitely try this and enjoy!
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My main objective was to used some chopped venison left from last year's deer hunting season,...