Ingredients

2 pounds venison to 3 pounds
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt to taste

Cooking Instructions

Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a crock pot. Cook all day on low, or put it on at night and cook overnight.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)