Venison Roasted Garlic Alfredo with Portobello Mushroom

• 2 pounds Venison, Steaks, Strips, Or Pieces
• 3 teaspoons Meat Tenderizer
• 2 jars (16 Oz. Jar) Ragu Roasted Garlic Parmesan Sauce
• 4 whole Green Onions
• 5 whole Baby Bella Mushrooms
• 2 Tablespoons Butter
• 1/2 cups White Wine

1. Put venison, meat tenderizer, and half of the Ragu in a slow cooker.
2. Cook on low for 8-10 hours.
3. Slice green onions and mushrooms.
4. Saute in butter on high heat.
5. When mushrooms are almost done, add wine to deglaze the pan.
6. Continue cooking to reduce the liquid by half.
7. Add onions, mushrooms, and remaining Ragu to the slow cooker.
8. Allow sauce to heat through.
9. Serve over pasta of your choice.

parmesan sauce, green onions, bella mushrooms, butter, white wine

Taken from tastykitchen.com/recipes/main-courses/venison-roasted-garlic-alfredo-with-portobello-mushroom/ (may not work)