Frozen venison, 1 can cream of mushroom soup, onion and fresh mushrooms if you so desire. Let'er rip till it falls apart. This was the only way I ate venison growing up, there are definitely better options out there (thank you Hank Shaw!), but simplicity reigns supreme with this recipe.
Done basically the same thing. Only addition is a pack or two of Lipton beefy onion soup mix. Beef stock is fine too if you want to reduce the sodium a little more. Simmer in the stock until tender and add the "cream of whatever" near the end. Dont let it boil once you add the cream soup. Serve with Idahoan plain or flavored instant taters if you want vs fresh. Really hard to mess them up.I also ate a lot of crockpot cream of mushroom deer and waterfowl growing up. Does not get any easier, and is quite edible in my book.