• 2 pounds of venison, stew cut
• 1 pound of fresh mushrooms, sliced (I used white button)
• 1 can of cream of mushroom soup (I used the low cal, low fat version)
• 1 medium white onion, cut into rings
• 1/3 cup red wine
• 1/2 cup apple juice
• 1 package of dry onion soup mix
• 1 tsp. kosher salt (or to taste)
• 4 strips of bacon

Mix all of this together and cook it in the crockpot. 5-6 hours on high, or 7-8 on low. I fished the bacon slices out at the end (these were just added for flavor, venison is very lean, which can make it taste ”gamey”, chewy, or bland). You can leave the bacon in, but you really don’t need it. This got thick and creamy and was super yummy. I served it over egg noodles. Now, if you aren’t lucky enough to be blessed with a freezer full of venison, use stew beef. You won’t need the bacon if you use beef.