Simple Venison Stew

Heat large skillet.

Season stew meat with salt and pepper and brown. About halfway through browning, add 2 tablespoons of steak marinade.

Dump skillet contents into the bottom of the crock pot. Add a spray of cooking oil if necessary to avoid sticking.
Reduce heat in the skillet, add onion and garlic to saute for about 2 minutes. You just want to soften them. Add to crockpot. Add asparagus (and carrots if desired) to crockpot.

In a medium to large bowl, combine tomato paste, cream of chicken soup, the remaining steak marinade, and 1-2 Tablespoons of juice from the can of tomatoes. Mix and dump into crockpot.

Put remainder of tomatoes and juice into crock pot.

Add paprika, onion powder, salt and pepper to taste.

Mix contents of crockpot, cover with the lid and cook for 6 hours.

About 1 hour before completion, if the sauce is too thin, add some flour dissolved in hot water to the stew (approximately 4 Tablespoons of water and 2 Tablespoons of flour – add more water to dissolve flour if necessray). Stir into the stew, cover and finish cook time.

Serve over rice.