...ok, seriously, Cream of Mushroom soup is a staple.
Anything can be cooked with Cream of Mushroom soup.
My dad's best recipe was
1 sweet onion, cut up and sweated in oil until softer
"enough" cream of mushroom soup. (this always changed... basically enough to get a good consistency)
carrots, potatoes, broccoli, peas, etc
1-2c of white wine
and wild game of choice.
This is really, very good with venison tenderloin cut very, very finely, but quartered squirrel, musk rat, chicken (the stuff you can't easily pare off the bones), turtle, turkey, fox snake, gamehen, etc.... work really well as well.
And every meat lends its own flavor. Venison is better with red wines, squirrel with tawny port (lends a sweet taste to it) but don't overdo it, turtle can be difficult but always, ALWAYS worth it, wild turkey, off cuts of venison, squirrel and such are generally best cooked for a very long time, or they can be tough.

Back-country cooking 101.