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1 pound venison -- cut into small chunks with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
Garlic powder -- to taste
Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to slow cooker. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook on LOW for four to five hours. Tastes great served over rice.
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