2 pounds ground venison
1 – 1 ounce envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 – 10.75 ounce cans condensed cream of chicken soup
1 – 1 ounce packet dry au jus mix
3/4 cup water
In a large bowl, mix together the ground venison, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground patties are well done.