Slow Cook Venison Stew

1 venison knuckle 
2 medium onions sliced
200g mushrooms in thick slices
1 Tbsp or 4 cloves crushed garlic
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tap black pepper
1 pack onion soup powder
1 can condensed mushroom soup
1 can water
2 carrots
cornflour to thicken to preference, about 1 Tbsp mixed with water or milk

Place venison in slow cooker whole, add onion, mushrooms, garlic, soy sauce, Worcestershire sauce, black pepper, and half the can of mushroom soup. Add the onion soup powder to the remaining mushroom soup in the can and mix until combined well and then add to the slow cooker. Fill the can with water making sure to get the rest of the soup out, and add to the slow cooker. Cook on low for 8 hours. At the 5-6 hour mark, add the carrots. At the end break up the venison into larger pieces (it should be very tender but not falling apart) and add the cornflour mixture to get the desired texture. Serve with mashed or roast potatoes/kumara, and sweet peas/sweetcorn.