Days like today, you just have to have a warm dinner.  It's also an excuse to use up some of that venison in the freezer with this recipe.  In fact, this is the only way I make venison steaks and chops anymore, because the family likes it so much.

First off, I have to thank my friend Rich for sending this recipe my way.  It's so simple and easy that even and idiot can do it.  Here's what you need:

1-2 lbs of venison chops/steaks or whatever

1 onion

2 cans of "Campbells Cream Of Mushroom With Roasted Garlic"

First, cut up the chops into chunks, add the onion, pour soup over all of it, and cook on low heat for about 6-8 hours depending on your crockpot.  I've also in a hurry cooked it on high for 5 hours and it turned out fine.

Then, serve it over whatever- we use egg noodles, but bread or rice or mash potatoes work well too.

You'll be amazed at how tender the usually tough venison is.   And I'm not going to lie to you, it still tastes like venison.  I always laugh when people say, "It doesn't even taste like venison!"  I've never had venison that didn't taste like venison.  So yeah, this is good but it also taste like venison.  That's my disclamer.  Give it a try!