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Ingredients:
- 2 tablespoons vegetable oil
- 1 lb venison roast cut into 1-inch cubes, trimmed
- seasoned salt and pepper
- 1 can beefy mushroom soup
- 1 can beef noodle soup
- 8 ounces fresh or canned mushroom pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, optional
- 2 teaspoons Worcestershire sauce
Preparation:
Sprinkle venison with salt and pepper.
Heat 2 tablespoons of oil in a skillet over high heat; sear venison on all sides. Combine venison with soups and mushrooms in crockpot. Season
with garlic powder, onion powder, and Worcestershire sauce. Cover and cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 5 1/2 hours. Tastes great served over rice.
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Venison Recipes Index
Crockpot Venison Recipes
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