Venison DingleHoofer

5# Of venison

1/2 lb of butter

4 cans...campbells cream of mushroom soup.

3 Large fresh yellow onions

1.5# fresh mushrooms

1 1/2 quarts of sour cream

1 gallon of whole milk.

Cut meat into stew chunks or strips.

2 Large skillets... Add 1/2 lb butter to each skillet.

When butter is melted add the minced or frapped onions.

When onions begin to disappear...add the venison.

Scorch the ingredients.

Do not under or over cook this

When this is done put in large stock pot.

Add the sour cream, cream of mushroom soup and milk.

Mix all ingredients together but do not let boil

This is a brewing process...let this simmer for at least 4hours.

Stirring constantly.

Let cool down. It will take on a more robust color.

Reheat next day