• Home

Venison (2-3 pkgs) – sliced no thicker than ½ “& cut in med-small pieces. Season with salt, pepper, 

garlic salt and set aside. 

Potatoes (5-6 med size) – peel & slice potatoes, rinse in cold water. 

Cabbage (1 sm-med size head) – cut cabbage into thick slices (about 1”). 

1 can Cream of Mushroom soup 

1 can Cream of Celery soup 

Salt-pepper-garlic salt (to taste) 

Prepare venison, potatoes & cabbage as directed above. Begin with the potatoes and put a layer in 

the bottom of the crock pot, next place a few slices of venison and then some cabbage. Repeat this

process until all ingredients are used or slow cooker is full (to within 2” from top) being sure to end 

with cabbage on top. 

Empty both cans of soup into a mixing bowl, add ½ to ¾ of a can of milk, spices and stir. You want 

the consistency of gravy, not thick but not watery. Pour over cabbage-potatoes-venison. Cover. 

Cook on high for 8-10 hrs. 

Recipe submitted by: Sherry Abbott 

Bear paw Email iconContact Us

South Shore Lodge
Box 160
Winnipegosis, MB ROL 2GO

P. 204-656-4995
E. This email address is being protected from spambots. You need JavaScript enabled to view it.

Shoot Us a Message

Bear paw compass iconYour Hosts

Your hunting success is our guarantee!

Learn More About Your Hosts

© 2017 South Shore Lodge. - All Rights Reserved | Webdesign by Richard Bankert Web Design