1-1/2 pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10-1/2 oz) condensed beef broth, undiluted 1 T Worcestershire sauce 1 T ketchup 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 1/2 cup sour cream 2 T prepared horseradish Hot cooked noodles
Place venison and onion in a crockpot. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. In a small bowl, combine the cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles.