Venison Bake

• 2 to 3 lb. roast or stew meat
• 1 bay leaf
• 1 small piece beef fat
• 2 garlic cloves
• 2 medium onions
• 1 can Campbell's golden mushroom soup
• 1 packet Lipton onion mushroom soup mix
• 1 small can sliced mushrooms, drained

1. Cook venison in slow cooker 8 to 10 hours, adding bay leaf, beef fat, garlic and 1 onion.
2. When cooked, remove meat.
3. Remove from bone.
4. Cut meat into 2 or 3-inch pieces, removing any fat or membrane from meat.
5. Place in a large baking dish in single layer. In stew pot, add approximately 1 quart of the broth the meat was cooked in, then add 1 onion, chopped, golden mushroom soup, onion mushroom soup and sliced mushrooms.
6. Cook over low heat until all ingredients are mixed well.
7. Pour over meat and bake 45 minutes until bubbly.
8. Remove bay leaf, onion and beef fat after cooking meat.

meat, bay leaf, beef fat, garlic, onions, campbells golden mushroom soup, onion mushroom soup, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269025 (may not work)