Crockpot Venison Stew

• 2 lb cubed venison
• 2 medium parsnips
• 1 large yellow squash
• 16 oz petite carrots (peeled)
• 4 tbsp horseradish
• 30 oz cream of mushroom soup
• 15 oz beef broth
• 6 medium button mushrooms
• 4 tbsp lemon pepper
• 2 tbsp ground ginger

1. Pour half of the cream of mushroom soup and half of the beef broth in the bottom of the crock pot, stir to mix.
2. Put venison and all seasoning in the crock pot.
3. Peel and cut parsnips, I slice mine (medium thickness) and put them in with the meat.
4. Cut the squash in half and then chop and add to the crock pot.
5. Add in petite carrots and mushrooms.
6. Pour the remaining soup and broth over the meat and veggies.
7. Cook on low for 6 hours.
8. Turn to high for the last hour.
9. (Or cook on low for 8-9 hours)

venison, parsnips, yellow squash, petite carrots, horseradish, cream of mushroom soup, beef broth, button mushrooms, lemon pepper, ground ginger

Taken from cookpad.com/us/recipes/345484-crockpot-venison-stew (may not work)