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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Without the time to cook one day, I just threw this in the crock pot-wow it was wonderful! Ingredients:
3 -4 lbs venison loin roasts |
1 (2 ounce) envelope lipton onion soup mix |
2 teaspoons beef bouillon |
2 teaspoons worcestershire sauce |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
1 teaspoon garlic powder |
1 garlic clove, coarsely chopped |
1/2 cup onion, chopped |
1 (4 ounce) can canned mushroom slices, drained |
1 fluid ounce red wine (about a jigger) |
flour |
2 tablespoons margarine |
salt and pepper |
Directions:
1. Salt and pepper roast on all sides and dredge in flour.
2. In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
3. Sauté onions and mushrooms in skillet until mushrooms are a little brown.
4. Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
5. Be sure there is just enough water to cover roast.
6. Turn on high for 6 hours then low for 2 hours or until ready to serve.
7. Great on mashed potatoes!
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