Ingredients
6
6 servings
- •3 pounds boneless venison roast
- •1 large onion, sliced
- •1 tablespoon soy sauce
- •1 tablespoon Worcestershire sauce
- •1 tablespoon garlic salt
- •0.25 teaspoon ground black pepper
- •1 (1 ounce) package dry onion soup mix
- •1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.
- Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.
- Cover and cook on Low setting for 6 hours.
Nutritional Facts
Per 6 servings
- Calories: 314
- Carbohydrate: 10g
- Fat: 8g
- Fiber: 1g
- Protein: 48g
- Sugar: 3g
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