Total Time: 8.5 hrs
3 lbs lean venison roast
1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup , undiluted
1 cup dry red wine
2 tablespoons very low-sodium beef bouillon cubes
3 fresh garlic cloves , minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon Habenero pepper sauce
1 large onion , diced
1 (8 ounce) can sliced mushrooms , drained
6 large potatoes , cubed
8 carrots , peeled and cut into slices
3 -4 tablespoons cornstarch (optional)
1/4 cup water (optional)
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
Stir to mix well.Add roast.
Turn crock pot on high and cook 4-6 hours or until meat is just tender.
In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
Drain; add veggies to crock pot.
Cook an additional 1-2 hours until roast and veggies are very tender.
Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
Make a slurry by mixing cornstarch and water until no lumps remain.
Gravy Method: With crock pot on High, bring broth to a boil.
Pour in the cornstarch slurry and stir to mix.
Cover and bring liquid back to boil and boil until thickened, about 1 minute
Amount Per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 76 mg
Sodium 211 mg
Total Carbohydrate 4 g
Dietary Fiber 0.6 g
Sugars 0.9 g
Protein 27 g
** I didnt add the onion, carrots,potatoes,corn starch or gravy.
LOAD YOUR PLATE, LOAD YOUR BAR!
~ Roger Ryan