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Ingredientes

  • In culinary terms, "venison" can be meat from deer, elk, moose,
  • This recipe calls for a venison roast but you can substitute a beef roast or
  • 1 boneless venison roast
  • (3 1/2 to 4 lbs)
  • 5 whole garlic cloves
  • 3 T flour
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t dried thyme
  • 2 T vegetable oil
  • 1 medium onion, chopped
  • 8 oz mushrooms, sliced
  • 2 bay leaves
  • 1 package beefy-mushroom soup mix
  • 1 cup apple juice or red wine
  • 1 cup beef broth
  • 2 t dried rosemary, crushed
  • 1 T Worcestershire sauce
  • 2 T (heaping) tomato paste
  • 6 medium peeled carrots, optional
  • 6 potatoes, peeled, optional
  • Cut 5 deep slits in roast
  • Place a garlic clove in each slit
  • Pierce roast in several places with a metal meat fork
  • Combine in a large resealable plastic baggie:
  • Flour, salt, pepper, garlic powder, onion powder and thyme
  • Rub over entire roast
  • Cover and refrigerate for 2 hours
  • Drizzle 2 T oil in the bottom of a slow cooker
  • Place roast in slow cooker
  • Add chopped onion, sliced mushrooms and bay leaves
  • Sprinkle beefy-mushroom soup mix over venison mixture
  • In a medium bowl, whisk together;
  • Apple juice or red wine, beef broth, rosemary,
  • Worcestershire sauce and tomato paste
  • Pour over meat mixture
  • Add carrots and potatoes

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2864g
Calories 1656  
Calories from Fat 133 8%
Total Fat 15.28g 19%
Saturated Fat 2.45g 10%
Trans Fat 0.23g  
Cholesterol 0mg 0%
Sodium 2848mg 119%
Potassium 8188mg 234%
Total Carbs 351.86g 94%
Dietary Fiber 47.6g 159%
Sugars 100.42g 67%
Protein 43.73g 70%
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