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Categories:
onion soup mix beef bouillon Worcestershire sauce thyme rosemary garlic garlic onion mushroom slices red wine flour margarine salt
Viewed: 59 - Published at: 5 years agoIngredients
- 3 -4 lbs venison loin roasts
- 1 (2 ounce) envelope Lipton Onion Soup Mix
- 2 teaspoons beef bouillon
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 garlic clove, coarsely chopped
- 1/2 cup onion, chopped
- 1 (4 ounce) can canned mushroom slices, drained
- 1 fluid ounce red wine (about a jigger)
- flour
- 2 tablespoons margarine
- salt and pepper
Method
- Salt and pepper roast on all sides and dredge in flour.
- In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
- Saute onions and mushrooms in skillet until mushrooms are a little brown.
- Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
- Be sure there is just enough water to cover roast.
- Turn on high for 6 hours then low for 2 hours or until ready to serve.
- Great on mashed potatoes!
