Ingredients:
Step 1:
1 venison loin
1 packet French onion soup
1 can cream of mushroom soup (not condensed
Worcester sauce
Garlic powder
Salt and pepper
Step 2:
4 medium Russett potatoes
1 cup shredded cheddar
1 can corn
1 can sliced carrots
1 T guar gum
In step 1, mix soups in crockpot. Add sauce and seasoning to taste. Add venison to crockpot and rotate to coat. Cook 6 to 8 hours on low.
In step 2, remove venison from crockpot and cut into chunks. Prick potatoes and "bake" in the microwave. Remove and mash with skins on. Mix cheese into potatoes. Whisk guar gum into soup mix in crockpot. Drain liquids from canned vegetables. In a greased 9x9 baking dish, pour vegetables and spread out. Add venison chunks, then pour gravy over everything. Spread mashed potatoes on top.
Bake at 375 degrees for approximately 30 minutes until top is lightly browned and you can see gravy bubbling through. Remove from oven and allow to sit for 10 minutes before serving.
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