Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 29 2018
Venison Roast
2 (10 ¾-ounce) cans homemade cream of mushroom soup
5 tablespoons homemade dry onion soup mix
2 cups homemade beef broth
1 tablespoon homemade garlic powder
2 tablespoons homemade onion powder
Salt and pepper, to taste
1 cup fresh mushrooms, sliced (optional)
3- to 4-pound venison roast
Spray a large slow cooker with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.
Place the venison roast into the slow cooker and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart. If you don't have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.
Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.