Crock Pot Venison
photo by Sweetiebarbara
- Ready In:
- 10hrs 30mins
- Ingredients:
- 14
- Yields:
-
4 quarts
- Serves:
- 8
ingredients
- 1 cup carrot (cut into 1-inch pieces)
- 1⁄2 cup celery rib (cut into 1-inch pieces)
- 1 cup potato (about 4 medium, cut into rounds 1/2-inch thick)
- 2 onions (cut into wedges)
- 6 garlic cloves (slightly mashed)
- 3 lbs venison (roast, cut into bite sized pieces)
- 2 tablespoons Worcestershire sauce
- 1 (2 ounce) package onion soup mix
- 1 tablespoon basil (dried and crushed)
- 1 tablespoon thyme (dried and crushed)
- 1 (10 ounce) can soup (cream of mushroom)
- 1 cup Burgundy wine (more, or less to taste)
- 1⁄2 cup vinegar
- 1⁄2 cup water (or more Burgundy)
directions
- Layer ingredients in crock pot in order listed above.
- Cover and cook on low 10-12 hours, or on high 5-6 hours.
- I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
- Serve with crusty bread and a robust red wine.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.