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Home -> Main Dishes
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Crock pot Venison Roast with Mushrooms and Onions
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 to 4 pounds venison roast 1 1/4 cups vegetable oil, divided 2 tbsp. lemon juice 1 cup all purpose flour 1 package dried onion soup mix 2 cups water 1 can condensed mushroom soup 1 cup red wine 1 bay leaf 1/2 tsp. pepper 1/2 tsp. garlic salt
Directions
Stir together 1 cup oil and lemon juice in a large bowl. Add roast and turn to coat. Cover and refrigerate venison overnight.
Place flour on a large plate. Remove the roast from the marinade and roll in flour to coat. Heat remaining 1/4 cup oil in a large skillet over medium high heat. Add roast and brown on all sides. Transfer venison to a crock pot. Stir together onion soup mix, water, mushroom soup, red wine, bay leaf, pepper and garlic salt in a medium bowl. Pour over the venison. Cook venison 7 to 8 hours on Low heat until fork tender. Serve venison with juices.
Serves 6 to 8.
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