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Home -> Main Dishes

Crock pot Venison Roast with Mushrooms and Onions Recipe Rating: N/A
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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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