Pretty much stole this recipe from MyWildKitchen.com!
I had some wild hog and venison backstrap in the freezer for a while. I’ve tried grilling before and while I know some folks know how to grill backstrap without drying it out…I haven’t figured it out yet. So, lets try a crockpot recipe!
- 2-3 pound wild backstrap
- 1 onion, sliced
- 8 oz package mushrooms, sliced
- salt and pepper to taste
- 10 oz can cream of mushroom soup
- 3/4 cup chicken broth
- 1 Tbsp Worcestershire
- 1/2 cup sour cream
- Slice an onion into thin circles. I used the entire onion, but half an onion would be plenty. Place the onion in a large crockpot.
- Slice an 8 ounce package of mushrooms (destemmed) and add them on top of the onions.
- You’ll need a large amount of wild backstrap. We used a big hog backstrap and 2 smaller venison backstraps, totaling about 2-3 pounds. Cube the backstrap into bite size chunks.
- Throw the backstrap in with the onions and mushrooms. Generously sprinkle the meat with salt and pepper.
- Dump a 10 ounce can of cream of mushroom soup into a small bowl and pour in ¾ c chicken broth into the soup.
- Stir the soup and broth until smooth.
- Add 1 Tbsp Worcestershire sauce to the bowl and stir again.
- Pour the soup over the meat, mushrooms, and onions, and cover the pot.
- Cook for 6 hours in the crockpot on low.
- The onions and mushrooms are tender, the meat is fully cooked and tender, and the soup is very saucy.
- Turn off the heat to the crockpot and add ½ c sour cream to the mix and stir until fully combined.
- Serve immediately with your choice of side.