Venison Stroganoff

• 2 lbs (.9 kg). lean venison, cubed
• 1 onion, chopped
• water to cover
• 1/8 cup (30 ml) Worcestershire sauce or to taste (add more at end if desired)
• 1/8 cup (30 ml) steak sauce or to taste (add more at end if desired)
• 1/2 cup (125 ml) Harvey's Bristol Cream or Savory & James liqueur
• roux to thicken (flour & water) or whatever you use to thicken gravy
• salt and pepper, to taste
• sliced bread or cooked rice or noodles

1. Put cubed venison, onions, Worcestershire sauce, steak sauce and water in crockpot.
2. Simmer until meat is tender.
3. Add rue to thicken.
4. Add Harvey's or Savory and simmer another 15 to 20 minutes.
5. Serve over bread slices or rice or noodles.

onion, water, worcestershire sauce, steak sauce, cream, roux, salt, bread

Taken from online-cookbook.com/goto/cook/rpage/000933 (may not work)