Venison Rugu Ragu Ragout

• 1 lb ground venison or 1 lb ground beef
• 1 (10 ounce) can mushroom soup
• 1 (10 ounce) package white mushrooms, slice them up
• 1 medium onion, sliced up
• 1 ounce canola oil
• 1 ounce butter (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb egg noodles, cooked

1. In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
2. till onions are soft and the mushrooms soften, About 10 minutes on medium.
3. Put into a crock pot and add all the rest of the ingred.
4. Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
5. Serve over the noodles.
6. You can serve over rice for a change.
7. You can add red pepper for a little kick.
8. You can spice it up using other ingred's.
9. in the cabinet for a different taste.

ground venison, mushroom soup, white mushrooms, onion, canola oil, butter, salt, pepper, egg noodles

Taken from www.food.com/recipe/venison-rugu-ragu-ragout-96015 (may not work)