The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 13, 2008
Love this recipe! I use cut venison steaks for this a lot. 2 cans of mushroom soup. Also, I add a bag of baby carrots, small red potatoes, no garlic salt. Delicious! 5+ stars! Hubby loves it too.
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Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 21, 2007
Best venison meal we've ever had, easy to prepare and meat was very very tender!
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Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Home Town: Chatham, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Home Town: North Kingsville, Ohio, USA
Living In: Madison, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 10, 2007
This was my first time making venison on my own and my husband loved it!!!! The meat was fork tender and literally melted in our mouths. I did change a few things in the recipe; minced garlic for garlic salt, no soy sauce and let it cook for 7 hours on low.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 8, 2007
I'm really glad I read the reviews before making this. Based on that, I made some modifications: I used Healthy Request soup (2 cans; I like a lot of gravy), 1 TEASPOON each of the Worcestershire and soy sauces, garlic POWDER and only 1/2 package of the onion soup mix. For my taste, it was still too salty. I browned my roast, before I put it in the slow cooker. I also added carrots, potatoes and celery. I honestly don't think I could have eaten this, had I not tried to cut back on the salt in the recipe. When I try this again, I think I will use EITHER the sauces OR the soup mix, but not both. This had a good flavor, and my roast came out very tender--it actually shredded when I tried to cut it. However, I'm giving this only 4 stars, because there's no way I could fathom this as originally written, with all that salt.
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Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 23, 2007
After reading the review I used garlic powder and added one potato and it was still too salty. I made this with Elk but that should not have made a difference.
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Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA
Living In: Chino Valley, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 23, 2007
Very good, but a little too salty. Next time I make it I will substitute some garlic cloves for the garlic salt. Served over egg noodles as recommended, and my husband really enjoyed it that way.
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Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA
Living In: Owatonna, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Jun. 23, 2007
I thought this was great- my venison roasts always seem to be too dry- but this one wasn't. I did add potatoes and carrots and thought the juice was gravy enough
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Photo by Rachel Jones

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 11, 2007
Great recipe! My family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 5, 2007
Absolutely delicious meal! This was my first slow cooker meal, cooked in my boyfriend's 6 qt. slow cook. I cooked two 2 lb venison roasts. Followed the recipe with a few alterations: used 2 cloves of garlic instead of garlic salt and added 2 cups of water. In retrospect, would have tasted great with only 1 cup added water. I also tossed in carrots. Ended up cooking on high for about 8 hours. The meat was more than done and wonderfully tender. No knives required! Plan to make this meal over and over again.
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Cooking Level: Intermediate

Home Town: Morris, Illinois, USA
Living In: Lake Orion, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 4, 2007
First time cooking venison and this recipe was easy. I did not use garlic salt, used fresh garlic instead and Campbell's Healthy Request soup. I also added potatoes, carrots, celery, and canned but drained mushrooms to the recipe. I still think it was too salty. The gravy was delicious and the meat was tender but too much salt for me.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 8, 2007
I was really disappointed with this recipe - after reading all the rave reviews I was excited to try this out on my 'hunter' husband. We cook with venison and elk quite a bit. It was easy to prepare, but after cooking so long - I think it ruined a perfectly good cut of meat. The sauce was not that great either. We both love venison and elk - might be a good use for stew meat - but not a good roast (unless you are trying to completely mask the flavor of the meat?). sorry!
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