2 TBS vegetable oil
1 lbs. venison stew meat well trimmed and cut into 1 inch cubes
1 can (16oz.) Bavarian style sauerkraut
2 cups water
1 onion sliced
1 pkg (1.75 oz.) beefy mushroom soup mix
2 TBS. packed brown sugar
2 TBS Red Wine vinegar
1 tsp. soy sauce
tsp. ground ginger

Hot buttered noodles(cooked separately and according to package instructions)

Heat oven to 350, meanwhile in a 6-quart ovenproof Dutch oven or stockpot, heat oil over medium-high heat on stove top. Add venison cubes. Cook for 3-5 minuets or just until meat is browned, stirring frequently. Add remaining ingredients, except noodles. Mix well. Cover.

Bake for 1 to 1 hours, or until meat is tender, stirring occasionally. Serve over noodles. Garnish with snipped fresh parsley, if desired.



Below is how I make it.



1 lbs. venison stew meat well trimmed and cut into 1 inch cubes
1 can (16oz.) Bavarian style sauerkraut
2 cups water
1 TBS. cornstarch.
1 onion sliced
1 large pkg. of sliced mushrooms or 2 small pkgs. of sliced mushrooms
2 TBS. packed brown sugar
2 TBS Red Wine vinegar
1 tsp. soy sauce
tsp. ground ginger

Hot buttered noodles(cooked separately and according to package instructions)



Place Bavarian style sauerkraut, sliced onion, mushrooms, brown sugar, red wine vinegar, soy sauce and ginger in crock pot.

Mix 1TBS cornstarch in the 2 cups of water to make a slurry. Pour slurry mixture over ingredients and stir well.

Add stew meat, cover crock pot with lid and cook on low 6-7 hours. Serve over noodles. Garnish with snipped fresh parsley, if desired.