Now that we’re looking down the barrel of the final days of deer season, it’s time to pull out the venison recipes and enjoy the fruit of the harvest. Here’s a favorite of ours. Post a comment and add yours…
Shoulder Roast, Rump Roast, or any large cut or backstraps
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
Whatever diced vegetables you like (optional, but good!)
Throw it all in a crock pot on lowest setting for 4-6 hours depending on the size of the roast and the amount of vegetables used (more moisture may mean slightly longer cooking time).
Turn off crock pot when meat is medium-rare. The soup, soup mix, and vegetables result in plenty of gravy for the mashed potatoes, biscuits, or whatever.
If you have the time, rub the meat with oil and browning it lightly before putting it in the crock pot…if not, toss it in and let ‘er rip.