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.