Crockpot Venison

Each year I get the pleasure of bowhunting for mule deer in South Dakota typically I get to hunt 5 days for myself and stay to guide 2-3 clients for 5 days. One of my favorite meals to make because of its simplicity and how delicious it is my crockpot mule deer. Now when we are out there I typically use the backstraps or loins to make this but really any whole muscle roast works. For this article I used the top round roast.

Ingredients:

1 top round roast (mine was aprox 1.8 lbs)
1lg can of cream of mushroom soup
1/2 stick of butter sliced into 4-6 pieces
4 cups sliced mushrooms (I used shitake but bellas work too)
2 tbsp whole black pepper corns
1 tbsp ghee or two pads of butter
2 cups hot water
2 tbsp of Knor Caldo de Pollo
1 tbsp smoked paprika
1 small bag of baby spinach
16 tub of sour cream
1 cup shredded mozzarella
1 lb of egg noodle

In a large skillet place the Ghee and pepper corns bring to medium-high heat and brown the roast on all sides. once brown transfer the roast and contents of pan into a crockpot. set on low cook for about 6 hours. Put Butter on top of meat, cover meat with mushrooms, add can of mushroom soup, take the hot water and mix in thoroughly the caldo de pollo then add to pot. Top with paprika allow to cook for about 3.5 hours than flip the meat and with spoon cover with mushrooms and liquid so that it the meat stays moist. Once meat has cooked for about 6 hours remove from pot and shred ( I use two forks) put the shredded meat back in pot and add in the baby spinach and mozzarella. Let it continue to cook down while you boil water and cook the egg noodles. Once noodles are cooked strain and fold in the sour cream to coat the noodles evenly. Plate the noodles and scoop a healthy portion of venison and sauce on top and BOOM you got yourself a yummy hearty meal.