Oh Jessica, that sounds superb! We have a lot of venison in the freezer, so I'll give it a try next time.
I ended up cooking them in the crockpot with dry onion soup mix and cream of mushroom soup. I sprinkled lots of sweet Hungarian Paprika on top.
I chopped several slices of thick-sliced bacon and cooked that until crisp, then removed the bacon and caramelized several onions that I had sliced thinly onthe mandoline.
I added about half of the onions to the crockpot, and saved the rest of them, and the bacon, for my green beans. I had taken pre-blanched Roma beans from the freezer, and I sauteed the beans in with the onions and bacon grease, then added the bacon when they were done.
Once the meat was tender (it only took a couple of hours on med/low), Kim sliced it up, added sour cream to the juice in the crockpot, and put the meat back in the sauce while the sour cream heated up.
We get by with a little help from our friends