Wild Backstrap Mushroom & Onion Soup – Crockpot Recipe

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!

Wild Backstrap Mushroom & Onion Soup – 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


  1. 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.
  2. Slice an 8 ounce package of mushrooms (destemmed) and add them on top of the onions.
  3. 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.
  4. Throw the backstrap in with the onions and mushrooms. Generously sprinkle the meat with salt and pepper.
  5. Dump a 10 ounce can of cream of mushroom soup into a small bowl and pour in ¾ c chicken broth into the soup.
  6. Stir the soup and broth until smooth.
  7. Add 1 Tbsp Worcestershire sauce to the bowl and stir again.
  8. Pour the soup over the meat, mushrooms, and onions, and cover the pot.
  9. Cook for 6 hours in the crockpot on low.
  10. The onions and mushrooms are tender, the meat is fully cooked and tender, and the soup is very saucy.
  11. Turn off the heat to the crockpot and add ½ c sour cream to the mix and stir until fully combined.
  12. Serve immediately with your choice of side.
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