Winter Venison Roast

December 7, 2009

A few weeks ago, I snagged some fresh venison from a coworker.   I wasn’t really sure what I wanted to do with it, but I knew that I had to be careful or it might end up gamey.  Luckily this slow cooker roast came out delicious!  I made it for my family post-Thanksgiving and, while my sister wasn’t so keen about Bambi, it tasted pretty freaking awesome.

You will need:

  • 1 3-lb venison roast
  • 1 onion, chopped
  • 3-5 cloves garlic, roughly chopped
  • 2 T Worchestershire sauce
  • 2 T soy sauce
  • 1 packet dry onion soup mix
  • 1/2 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 can (10.5 oz) condensed cream of celery soup
  • 1 pkg sliced baby bella mushrooms
  • 1/2 c red wine
  • Salt and pepper

Then you…

  1. Trim and wash the roast.  Pat dry.  Season with salt and pepper, and place in slow cooker.
  2. Add onions and garlic, and sprinkle with Worcestershire  and soy sauces. Add a handful of mushrooms (reserve rest for later).
  3. In a small bowl, combine onion soup mix with condensed soups.
  4. Pour mixture over roast.  Cook on low 6-7 hours.
  5. For last hour, add in remaining mushrooms plus the wine.  Stir gently to mix well.

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