Made this modified version for the first time and it was fantastic! Will be my standard Venison Roast recipe now. This is the entire recipe with modifications added:
2-3 pounds boneless venison roast
1 large onion, sliced
1 tbsp. Worcestershire sauce
1 tbsp. garlic powder
1 tsp. ground black pepper
1 tsp. Mrs. Dash seasoning
1 (1 ounce) package dry onion soup mix with 2 cups of water (mix calls for 4)
1 (10.75 ounce) can condensed cream of muchroom soup
4 carrots, sliced
3 medium potatoes, cubed
1. Put cleaned meat in slow cooker and cover with onion, Worcestershire sauce, garlic powder and pepper.
2. Slice carrots and cube potatoes. Add to cooker.
3. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
4. Remove potatoes and mash with fork on plate. Add carrots to plate. Cut 1/2" thick pieces of venison and add to plate. Add gravy to venison and potatoes to serve.
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Made this modified version for the first time and it was fantastic! Will be my standard...