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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This is a savory, melt in your mouth and easy way to make an amazing venison roast. It seems like a lot of butter but a lean roast needs the fat to help it tenderize. This one always gets rave reviews. It's great when served over mashed potatoes as it makes LOTS of gravy. Ingredients:
3 -5 lbs venison roast |
1/4-1/2 lb butter |
1/2 large onion, finely diced |
5 garlic cloves, pressed |
1 teaspoon dried rosemary |
1 tablespoon marjoram |
1 teaspoon savory |
1 lemon, juice of |
3 teaspoons good beef stock |
10 3/4 ounces cream of mushroom soup |
1 cup white wine |
1 (2 ounce) package onion soup mix |
3 cups water |
4 tablespoons olive oil |
Directions:
1. Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.
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