Take some deer steaks or tenderloins and salt, pepper, and flour them. Pan fry them until they are brown on both sides. Put them in a crock pot and then add
1 can cream of mushroom
1 can rotel
1 can cream of cheddar
1 onion or however much you prefer
a couple of cans full of water
let simmer most of the day and it will melt in your mouth

Sounds like a winner to me. Maybe garnish with some shredded cheddar at the table.

If you decide to try it, let me know what you think. Enjoy!

Going home and take some out of the freezer for tomorrow-sounds like I have Friday dinner already in the hopper-thanks

Well , my wife loaned our crock pot out last week to a sick friend, so I am using our elec. fry pan. Been just about simmering a couple hours now but I don't know if I can tell you how it turns out because there might not be any left in the pan for dinner. It tastes so good like it is, my biggest quandry is what kind of vegetable, potatoes, rice, or noodles to serve with it. Maybe even some crusty bread or corn bread. See what I have to go through now. decisions, decisions. Thanks for Sharing

Here is one I just tried and it was pretty good. I get a lot of hot italian venison sausage made each year so I use it many different ways.

Sausage and corn chowder with sausage and cheddar biscuits

Biscuits

1 pound bulk venison hot italian sausage

1 pound sharp cheddar cheese, shredded

3 cups biscuit mix ( you can use those pre-made ones in a roll too)

Brown the sausage and crumble. Drain it well, mix with cheese and work into biscuit mix. Mix it together well and make tennis ball sized balls, then flatten them on a cookie sheet. Bake for 12 to 15 minutes at 350 degrees. You can freeze the rest of the mix you don't want to use and make them later.

Chowder

1 pound of venison sausage

1 cup chopped onion

4 cups cubed red skin potatoes

1/2 tsp marjoram

1/2 tsp fresh ground pepper

2 cups water

1-17 ounce can cream corn

1-17 ounce can whole kernel corn, drained

1-12 ounce can evaporated milk

Cook sausage and onion in dutch oven until sausage is brown and onion is tender, drain well and pat with a paper towel to remove all the grease you can. Return the sausage and onion to dutch oven add the water, potato, seasonings and bring to a boil. Reduce heat and simmer for about 15 minutes until potato is tender. Add corn and evaporated milk and heat it through.

Serve with the cheddar and sausage biscuts and a frosted mug of your favorite beer.

I forgot to add earlier that this dish is also good served over a bed of white rice.

The cream of mushhroom and cheddar is that soup ?

and the rotel is that the chopped up tomatos with green peppers in it ?

I am pretty sure that is what you meant just not sure.

Thank You

Yes. And it isss good.

I Gotta try NJ_Bowhnter's next.