Reviewed: Oct. 20, 2003

Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking!

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DREGINEK

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Reviewed: Oct. 18, 2003

This was AWESOME! Very easy to make & my family & friends really enjoyed it.

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PAWJUNEAU

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2003

This recipe is an outstanding way to prepare the lean roasts!! I added 2 cans of water (wanted to make lots of gravy), some potatoes, and had some extra ground venison (about 1/2 lb) and leftover bacon (about 5 pieces) to use up so I added that as well. What a great one dish meal--I can hardly wait to have my dad (the hunter) over for dinner to show it off! Loved it--Thank you!

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HARKEN

Home Town: Woodbury, Minnesota, USA

Living In: Wayzata, Minnesota, USA

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Reviewed: Sep. 30, 2003

I used venison steaks for this recipe and they turned out wonderful. There was no "gamey" taste and the meat just fell apart, it was so tender. It was great served over rice. I would definitly make this again.

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JENNJAN

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Reviewed: Jul. 20, 2003

This recipe was awesome. I started it in the morning and then spent the afternoon on the boat. The house smelled great when we got back home! We'll definitely make it again!

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JILLBERT38

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Reviewed: Jan. 13, 2003

This was the best recipe I've found for venison roast. Having read the reviews, I used garlic powder rather than garlic salt and added a soup can of water. I also used homemade onion soup mix. I thickened the sauce with cornstarch and water--wonderful gravy!

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 3, 2003

I followed this recipe,that was a mistake.Is it salty,wow!!.I should've read the reviews before making this.I agree with adding water with the soup ,I would also cut the onion soup mix in half at best.It could be a very good recipe,just make some changes to suit your taste.That is unless your able to take the top off a salt shaker and down the thing.

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DASORRYASS

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Reviewed: Jan. 2, 2003

While I'm not a venison fan, I made this for my husband and it smelled GREAT! I did try one bite of the meat and did not think it was too salty; it has a good flavor to it. I served it with steamed carrots over egg noodles. The only change make from the recipe was that I added one soup-can of water.

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IMP70

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Reviewed: Nov. 22, 2002

Because of the previous reviews that I read on this recipe. I added 3 potatoes and 1/2 cup of red wine to lower the salt. It tasted just like beef bourgignon!! If you don't like wine I would suggest to add the potatoes as they will absorb the salt. Hope that helps.

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Isa

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Reviewed: Sep. 13, 2002

This was very tasty. My husband and I both really liked it...best with mashed potatoes. I added water and an extra can of soup because I used more than 3 lbs. of meat. Definately do not add salt to this recipe.

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OODELIGHT

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Reviewed: Jan. 10, 2002

My husband is always skeptical about me trying new recipes. But when he tried this, he said "this is definitely a keeper." That says a lot coming from him. I did add a step before the crockpot though. Since deermeat is sometimes dry, I decided to sear it in bacon fat before cooking. I don't know if that's what made the difference but the meat was very moist and juicy.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Aug. 9, 2001

This is the 3rd and the best slow cooker recipe I've tried with venison roast. The soup and sliced onion ends up as a tasty gravy that I serve with baked or mashed potatoes. Good enough for company.

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JGRAN

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Reviewed: Feb. 20, 2001

This was a tasty and easy way to cook venison. I cooked the roast in the slow cooker on high for 3 hours and finished it in the oven for 1 hour. The gravy that the soup mixes made was very salty. I'll be making this again for sure...but, next time I'll add water to the dry soup mix to cut down on the saltiness and I'll be sure not to add any additional salt.

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CARRIE MARY

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Reviewed: Feb. 3, 2001

The dry onion soup mix, along with the sliced onion was a little to strong. I will use this recipe again, but will sub minced onion for the soup mix. The meat turned out very tender, and not dry, which is a plus for venison.

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