| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Venison roast, any size | |
| that wil fit in your | ||
| crock | ||
| pot and any cut except | ||
| the | ||
| tender loin of course! | ||
| 1 | lb | Slab bacon |
| 1 | Lipton onion soup | |
| 1 | T | Ground sage |
| 1 | T | Curshed bacl pepper |
| 2 | Cream of Mushroom soup | |
| 1/4 | c | Sherry |
| 1 | T | Dried crushed red pepper |
| 2 | T | Worchestire sauce |
INSTRUCTIONS
Rub roast with sage and pepper. In order (and do not stir), place these ingredients in crock pot. Roast, sprinkle with red pepper, onion soup mix, worchestire sauce, and sherry. Layer bacon over meat and spread on the cream of mushroom soup. Let cook on medium for 6 - 8 hours. I serve over rice....This is to die for!...I have made it with a pork roast, but substituted the amount of bacon, being that venison has almost no fat! so go light on the bacon (I have even used bacon bits with the pork for the low cholesteral ppl in the family.) It can even be adapted to add patatoes onions and carrots....It is great on cold days..... Posted to recipelu-digest Volume 01 Number 180 by molony <molony@scsn.net> on Oct 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 567
Calories From Fat: 284
Total Fat: 32.4g
Cholesterol: 0mg
Sodium: 4219mg
Potassium: 462.5mg
Carbohydrates: 46.8g
Fiber: 4.5g
Sugar: 2.8g
Protein: 8.5g