Venison Stroganoff

2 lb. venison, cubed (for stewing)
1 large can mushrooms
1 can beefy mushroom soup
flour
salt and pepper
butter
cooking oil

Roll venison cubes in flour, salt and pepper; brown cubes evenly. When cubes are half done, add can of drained mushrooms; continue browning. When meat is fully cooked, add can of soup. Add little oil and butter in frying pan or slow cooker; slow cook for 2 or 3 hours until meat is tender. After browning, this recipe can be done on stove, in oven, or a slow cooker. Serve with mashed potatoes, rice or egg noodles; in slow cooker makes nice dish to take to parties or buffets. Serves 6.