MICKEY'S CROCK POT VENISON STROGANOFF
 
INGREDIENTS:
 
3 to 4 lbs. sliced venison loin or steaks (substitute beef if desired)
1 stick margarine or butter
1 10 3/4 oz. can Golden Mushroom Soup
1 16 oz. carton sour cream
2 teaspoons Kosher or Sea Salt (to taste)
1/4 teaspoon freshly ground black pepper corns (Tellicherry) to taste
1/4 teaspoon crushed red pepper (to taste)
3 cloves garlic, minced fine
1 medium Vidalia or white sweet onion, diced fine
1 large Vidalia or white sweet onion, sliced coarse
1 4.5 oz.  jar sliced mushrooms or sliced fresh mushrooms
Water - add enough to cover meat
1 teaspoon Wild Bill's Meat Rub

Sprinkle meat with a light coating of Wild Bill's Meat Rub and let rest 30 minutes to an hour.  Coat steaks in salt/peppered flour.  Sauté diced onions and garlic in margarine in a large skillet.  Add steaks and lightly brown on both sides.  Place combination of browned steaks, diced onion and minced garlic into a 4 or 5-quart crock-pot.  Deglaze the skillet with water and add residue to the crock pot adding salt, pepper, golden mushroom soup, sliced mushrooms, sliced onion and enough water to cover the steaks.  Let simmer on low heat for 8 to 12 hours until steaks are tender and falling apart.  About 30 minutes before serving time, add sour cream.  Do not let boil.  Serve over rice, noodles or mash potatoes.  Variations & substitutions: Substitute beef of your choice for venison.  You can use beef broth canned or home made for water for a different taste.

NOTE:  I like to prepare this late in the evening and it will be ready to serve for lunch the next day.  What a pleasant aroma to wake up to the following morning.  We have been using this recipe sine the early 1980’s. Mickey Porter March 15, 1999 with photos January 5, 2003.