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Venison Roast

1 (3 to 5 pound) venison roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/4 cup vegetable oil
1 cup water
1/4 teaspoon pepper
1/4 teaspoon garlic saltPour oil into crockpot and set on a medium heat setting.Sprinkle pepper and garlic salt on meat; brown on all sides.Combine soups and water; pour over roast. Set temperature on LOW and cook approximately 3 hours or until done.Remove roast; let stand a few minutes before cutting. There is no need to add thickening to gravy. Potatoes, carrots or quartered onions may also be added in the crockpot.

 

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Salsa venison
Salsa Venison1 (4 pound) venison roast1 (32 ounce) jar Pace picante saucePlace venison in crockpot, and cover with as much picante sauce as needed to adequately cover the roast. Cook on LOW for 8 to 10 hours.Serves 6 to 8. (Upload by user)

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