1½ pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10½ oz) condensed beef broth, undiluted 1 T Worcestershire sauce 1 T ketchup 1 tsp curry powder ½ tsp ground ginger ½ tsp salt ¼ tsp pepper 4½ tsps cornstarch ½ cup sour cream 2 T prepared horseradish Hot cooked noodles
Place venison and onion in a slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3½ hrs 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.