Reviewed: May 8, 2008

Great! The only thing I did different was using garlic powder instead of garlic salt and a half soup can of water. Next time, I will use less water. I did not find this recipe too salty as some people did. Will definitely cook this again!

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Dawn

	Cooking Level: Beginning Home Town: Chantilly, Virginia, USA Living In: Fort Mill, South Carolina, USA
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Reviewed: Apr. 10, 2008

Very good! The meat was nice and juicy. My only complaint was how salty it was. It really wasn't that bad, but it was pushing too much. I did follow the suggestions of other cooks' comments, and added one can of water. I also added a bit of flour to thicken up the gravy, which solved that problem. I also added mushrooms and carrots, which I thought, really completed the meal. Overall, this was a success!

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Misty


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Reviewed: Apr. 4, 2008

This is a delicious way to cook a venison roast, but there has to be a way to make it more moist. I just can't figure it out. It's such a lean meat, it always feels dry to me. I don't blame that on the recipe so much as the animal. I can't wait to try this with a beef roast.

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Sarah


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Reviewed: Apr. 1, 2008

We really enjoyed this recipe...followed some others' suggestions to reduce the saltiness and it helped, the end product was great. I did make a few changes...used Beefy Mushroom condensed soup in place of the Onion soup mix (we don't care for it) so there was much more sauce than there should have been. Used a little cornstarch/cold water to thicken it up, added a little sour cream and served it with the venison over egg noodles as a stroganoff. Will definitely save this recipe.

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NEgirl


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Reviewed: Mar. 5, 2008

I first made this for a venison roast I had. I did not care for the venison, but loved this recipe! I have since used it many times for pork roast with some very slight changes. Used low sodium cr. of mushroom soup and soy sauce. I sprinkle black pepper and crushed rosemary on the meat, brown it, deglaze the pan with a little red wine, then pour all that in too. The gravy is a good consistency. Normally slow cooker meals make very watery gravy. This is a great recipe and so easy!!

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Alikat33


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Reviewed: Feb. 23, 2008

Good enough. Nice sauce (maybe try w/beef) as venison still tasted a tiny bit gamey.

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Melba


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Reviewed: Feb. 16, 2008

Very nice recipe, I marinate the roast in one cup white vinegar and enough water to cover plus one tbs salt overnite. This will remove the gamey taste unless thats what you like.

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Lt. No Leftovers


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Reviewed: Feb. 4, 2008

This was an excellent dish! I used a vension round roast. I combined a can of beef broth and about a cup of red wine. There was alot of liquid so I will cut down on the broth and wine next time. It did make wonderful gravy..I used 4 cloves of minced garlic, no extra salt, potatoes carrots and onion and alot of cracked black pepper. The roast was very tender and the dish was amazingly delicious! My husband and I agreed it was the best venison we have ever had!

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dsa


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Reviewed: Jan. 17, 2008

This is an Awsome Recipe. I've been looking for new ways to cook venison. This one is great! I did add 1cup water and changed the garlic salt to garlic powder plus used low sodium soy sauce.I had to cook it a little longer to, but that was just cause my roast was still a little frozen in the middle. My family Loved this recipe! Even my very picky husband!

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:)me(:


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Reviewed: Jan. 17, 2008

This recipe was very good. This was only the second time I fixed venison and it was easy. I will be making this again.

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Hokies


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Reviewed: Jan. 13, 2008

Love this recipe! I use cut venison steaks for this a lot. Also, I add a bag of baby carrots, 3 or 4 cut potatoes, no garlic salt, and serve with wide egg noodles. Delicious! 5+ stars! Hubby loves it too.

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Sarah D.

	Cooking Level: Intermediate Living In: Grandville, Michigan, USA
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Reviewed: Jan. 7, 2008

Easy and delicious. We cut salt where possible using low sodium versions, also halved the onion soup mix. The kids and in-laws asked for seconds!

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dpeters4


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Reviewed: Dec. 21, 2007

Best venison meal we've ever had, easy to prepare and meat was very very tender!

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NIVES123

	Cooking Level: Intermediate Home Town: Kowloon City, Kowloon Peninsula, Hong Kong Living In: Dallas, Texas, USA
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Reviewed: Dec. 10, 2007

Great tasting results. I used red potatoes, minced garlic (instead of salt) and cooked it overnight in slow cooker. Served in crusty bread bowls.

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A.L.Smith


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Reviewed: Dec. 2, 2007

Great basic recipe! After reading other posts, used the can of mushroom soup, 1 tsp of worcestershire, 1/2 c red wine, 3/4 can of onion soup (instead of lipton), 1/3 soup can of water, 3 small potatoes, 1 sweet potato, peas and carrots. Instead of garlic salt, used goya seasoning (which contains salt, garlic powder, cumin). It was REALLY good. Made fresh bread to go with it and soak up the gravy!

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Ludlett


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Reviewed: Nov. 21, 2007

This was very yummy and fall-apart moist. I added some carrots, onions and potatoes. I have been cooking venison roast for, close to, 30 years and am so glad to have a reliable recipe.

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Kathyonthefarm

	Cooking Level: Intermediate Home Town: Chatham, Ohio, USA
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Reviewed: Nov. 13, 2007

Absolutely excellent, I followed the recipe, but leary of the complaints of too salty, I used mince, garlic added a couple cerlary stalks, a frozen bag of of peas and carrots, a package of sliced portobellas, a big can of diced white potatoes, a cup of red cheap house wine and wow, after 7 hours, not salty at all, nor gamey or stringy, and sooooo soft yum yum!!

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sjugwu


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Reviewed: Nov. 11, 2007

This is awesome. I used garlic powder in place of the garlic salt and golden mushroom soup in place of the cream of mushroom. My family cans some of the venison each year so I occationally substitute that meat and pour it over egg noodles.

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debra


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Reviewed: Oct. 18, 2007

My husband went crazy over this roast. I am a vegetarian so its hard to cook things you dont eat. It was nice to follow the recipe and him love it. Great website, I am getting alot of help.

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