Ingredients: |
Ingredients: 2-4 lb venison roast potatoes, peeled and cut into chunks carrots, peeled and cut into less than 2" pieces onions, peeled and quartered cream of mushroom soup tomato soup Simon and Garfunkel herbs...you know...parsley, sage, rosemary, and thyme. Quantities DO NOT MATTER...you can't overdose. Any other herbs or spices that you feel like tossing in (dill, basil, cumin,garlic powder,marjoram, parsley, etc). Quantities DO NOT MATTER...you can't overdose.
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Directions: |
Directions:Trim 1 or more venison roasts as completely as possible, removing all fat and connective tissue. If you do this properly, you will actually end up with multiple pieces of meat from each roast. This is ALWAYS the critical step in avoiding a "gamey" taste.
Place meat in a crockpot. Add potatoes, carrots, and onions.
Mix both cans of soup in a separate bowl. Add Simon and Garfunkel herbs plus anything else that you like from your spice/herb cabinet (it's really hard to screw this up) to the soup. Add soup/herb/spice mix to crockpot and cover meat/potatoes, carrots, onions well. Cook on low all day or less on a higher setting. A low setting will allow for a full work day between starting and finishing for those with JOBS!
Remove from crockpot and remove bones if desired. The cooking is complete when the meat can be easily removed from the bone or shredded with the twist of a fork. Serve in a large bowl or plate as desired. |