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Burgundy Venison Stew
SUBMITTED BY: susan
PHOTO BY: susan
Category: Wild Game
INGREDIENTS
2 lbs. venison, cut in 1-inch pieces, trimmed
1/2 cup dry red wine
4 to 8 ounces canned drained mushrooms, or 8 ounces sliced fresh mushrooms, sauteed lightly in butter
1 can cream of mushroom soup
1 envelope dry onion soup mix
DIRECTIONS
Combine ingredients in slow cooker and mix until well blended. Cover and cook for 9 to 11 hours. Serves 8.
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