This is a simple recipe using common pantry items, but still pretty tasty. Use a Large Crock-Pot, makes about 10 servings.

1 tsp butter
2 cloves garlic minced
1 small red onion chopped
1 # ground venison
1# baby carrots halved
2 potatoes chopped
1 rib celery chopped
1# fresh sliced mushrooms
1 pinch pepper
1 can cream of mushroom soup
1 tsp Worcestershire Sauce
2 beef bouillon cubes
1 cup water
1 T flour
Cooked rice (or egg noodles)
Sour cream

1: In large skillet: Melt butter, add garlic & onion, cook until soft. Add venison & cook until browned.
2: In crock-pot: Layer carrots, potatoes, celery, mushrooms.
Add the garlic, onion & venison.
3: In skillet again: Place pepper, soup, Worcestershire Sauce, bouillon cubes & water. Stir thoroughly, allow to come to a fast simmer, scraping up any browned bits in bottom of pan. Pour soup mixture over veggies & meat in crock-pot.
4: Cook on Medium for 8 to 12 hours.
5: Taste, adding salt / adjusting seasoning if necessary.
6: Remove about ¼ cup of broth, stir in flour until smooth, stir back into pot and cook for a couple minutes.
7: Serve over cooked rice. Add a dollop of sour cream on top of each serving.
8: Cover and refrigerate leftovers as soon as cooled.

Note: This can easily be made on stove top as well. Cook butter, garlic, onion, add venison. When that is browned, add pepper, soup, Worcestershire, bouillon and water. Stir until well combined, add veggies. Simmer for a couple hours, until veggies tender. Continue from Step #5 above. Courtesy of Leslie Conrad