Easy Crock Pot Venison Stew

This quick and easy venison dinner can be served over egg noodles, rice or mashed potatoes. For variations you can add a can of mushrooms toward the end of the cooking time. You can also add potatoes instead of serving over potatoes. Save a step by not having to brown the meat first.

Quick and Easy Crock Pot Venison Stew

2 pounds venison stew meat, cut into pieces
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1/2 onion, chopped
4 carrots, cut into pieces (or you can a small bag of substitute whole baby carrots)

In a slow cooker, combine the venison, soups onion and carrots. Cover and cook on low setting for 6 to 8 hours.

This is so quick and easy and a simple one dish meal. To make it extra special try serving with corn bread or a crusty bread and a nice salad. For dessert you can make moist pumpkin cake . Just be sure to make the cake ahead of time because it has to be refrigerated overnight before cutting.

Moist Pumpkin Cake

2 cups Sugar
1 cup Oil
4 Eggs
3 cups Flour
2 teaspoons Baking powder
2 cups Sugar
1 cup vegetable oil
4 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 teaspoon Salt
1 Can pumpkin pie filling
6 ounces Mini chocolate chips
1/2 cup Chopped nuts, optional

Preheat oven to 350 degrees.
Combine sugar, oil, and eggs. Add remaining ingredients and mix together until well blended (batter will be thick). Bake in a tube pan 65-70 minutes. Cake is done when toothpick comes out clean. Can be baked in two 9×5x3 pans but will take less time. Let stand wrapped overnight before cutting.