Reviewed: May 26, 2012

Great recipe! Mine turned out more like pulled venison. It was so tender it just shredded apart as I tried to cut medallions, so I went with it. I pulled it and served over rice. It was excellent. The only change I made was using garlic powder instead of garlic salt. It doesn't need any more salt...there's plenty from the onion soup mix. I will definitely add this to my rotation of venison meals! Thanks for sharing.

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Reviewer:

dpierro

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Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

Reviewed: Apr. 29, 2012

This was good, but very salty.

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Reviewer:

FallIntoMe

Reviewed: Mar. 18, 2012

Ok I'm not sure how this turns out with venison. My fiancé used regular beef sirloin tip roast, and he followed the rest of the recipe exactly. While it was "stewing" it smelled awesome... After a couple hours it smelled less awesome... And by the time we went to eat it, the roast smelled identical to grandpa's feet. I'm not talking regular smelly grandpa feet, I'm talking downright bad! I'm sitting here with all the windows open and trying to get the taste out of my mouth by licking steel wool. It got one star because the beef did turn out somewhat tender and if you scraped the sauce off, you could almost eat it.

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Reviewer:

luvbug

Reviewed: Mar. 1, 2012

DELICIOUS!!!! I have made this at least 3 times and it's always a hit. The first time I tried it I served it to a group of friends doing work on my house. They all went nuts over it. This recipe is SUPER easy and absolutely delicious. Even my mother who hates venison loves this recipe!

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Reviewer:

MollyPennState

Reviewed: Jan. 10, 2012

I love this venision roast , didn't use garlic salt I used minced garlic instead and some italian seasonings, ummm,ummm, good. The kids loves it too.

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Reviewer:

cathy

Reviewed: Jan. 9, 2012

this was so good and all the reviews were right you could not tell it was deer meat. I also added a potatoe and carrots. It will be my favorite to cook deer meat!

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Reviewer:

Karen's

Reviewed: Jan. 9, 2012

This was GREAT!! I was afraid of all the salt everyone was complaining about so I made my own onion soup mix, I used a tenderloin vacume paked in red wine overnight. I rubbed the tenderloin w/season salt peper & olive oil, I used 2 cups of water and a 1/4 cup of red wine. And 6 boiler onions cut in quarters when the tender loin was done I added one 4 oz.can of evaporated milk and the mushroom soup. heated through and it was done!! You can also speed up the time in half by cooking in the oven at 325. My Husband loved it. And NO it didn't taste like wild game. I served it over egg noddles no yokes at that. I served it to a friend to mine who swears she doesn't eat venison she didn't know the difference. BOY WAS SHE SURPRISED!!! I promise your hole family will love it!!

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Reviewer:

paulabolton

Reviewed: Jan. 5, 2012

Made this the other day. Followed directions perfectly and it turned out great. One thing I did try was low sodium soy sauce. A little thicker Worcestershire sauce and I marinated the roast in a smokey marinade. I did add 1 1/2 cans of water to the condensed cream of mushroom mix and it was a little runny so next time Im going to add 3/4 can and that will be perfect. Also added the onions, potatoes, and carrots and it was GREAT!!!

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