I may have written a review for this in the past, but I want to post again. I've made this 4 or 5 times over the last year or 2. Here is how I make it: 3 pounds of venison, and I usually use the tough cuts, 1 can of cream of mushroom soup, half a cup of red cooking wine, a couple T. of Worcestershire sauce, carrots, potatoes with the skins on and mushrooms. I add a little bit of water for the bottom. After 6 or 7 hours on low, this comes out so delicious and the meat is so tender, it falls apart. The soup makes such an awesome gravy. So many people mentioned that the dry onion soup mix made it too salty. I say leave it out and everyone adds salt to taste after they've dished it up.
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I may have written a review for this in the past, but I want to post again. I've made this 4...