Venison Stroganaff has never been so simple when cooked in the crockpot. Thanks to Jessica Lomison of Karthaus, PA.

Ingredients

1. One pint of canned venison
2. Two 10.5 ounce cans of cream of mushroom soup
3. 1/2 cup of sour cream

Oven Method

1. Pre-heat the oven to 350 degrees
2. Mix all together and place in a 13×9 inch rectangular baking dish.
3. Bake for 40 minutes

Crockpot Method

1. Add all the ingredients to a crockpot.
2. Bake all day on warm and then an hour before serving turn up to low.
3. Serve over boiled noodles, biscuits or toast.

By Jessica Lomison
Adapted from Wild Wednesday Recipe