Here is my recipe for Backstrap Stroganoff. Crock Pot 2 lb venison backstrap steaks (or swiss steaks, hamburger or stew meat) 2 - 10.5 oz cans Cream of Mushroom Soup 1- onion, chopped 1 can sliced mushrooms 1/3 Cup white wine 1 Cup sour cream 1 Bag Egg Noodles Cut meat into bite size pieces, and brown in a skillet with a little olive oil. Place into crock pot. Saute onion in a little butter in skillet, and then place in the crock pot with meat. Dump both cans of cream of mushroom soup into the crock pot. Cook on low heat 8 hrs. During last 15 minutes of cook time add white wine, sour cream and mushrooms. While it finishes cooking, boil up the egg noodes. You can also add a can of peas to this recipe if you would like. I served it with salad this time. I always make so much that we have plenty left over for another night...the boys always beg to have it the next day for lunch!
