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Ingredients:
• 2-3 lb.s venison roast, cut and cubed
• 1 Teaspoon of Black Pepper
• 1 lb. of fresh morell or portabella mushrooms, sliced
• 1 Teaspoon Mrs Dash Garlic and Herb Blend Spice
• 3 cloves of garlic, crushed
• 2 cans of any beef gravy
• 1 medium onion thinly sliced
• Extra Virgin Olive Oil to coat frying pan
Directions
Lightly coat the bottom of a heavy fry pan with Extra Virgin Olive Oil. Heat heavy skillet, over medium heat. Add crushed cloves of garlic and then add the venison. Brown the venison well, and then add the onions, sliced mushrooms and other seasonings. Sweat the vegetables until they are slightly tender. Place the venison and vegetable mix in slow cooker, add the canned brown gravy and cook on low setting, for 3 to 5 hours. The slower and longer you let this cook the better it gets!
• 2-3 lb.s venison roast, cut and cubed
• 1 Teaspoon of Black Pepper
• 1 lb. of fresh morell or portabella mushrooms, sliced
• 1 Teaspoon Mrs Dash Garlic and Herb Blend Spice
• 3 cloves of garlic, crushed
• 2 cans of any beef gravy
• 1 medium onion thinly sliced
• Extra Virgin Olive Oil to coat frying pan
Directions
Lightly coat the bottom of a heavy fry pan with Extra Virgin Olive Oil. Heat heavy skillet, over medium heat. Add crushed cloves of garlic and then add the venison. Brown the venison well, and then add the onions, sliced mushrooms and other seasonings. Sweat the vegetables until they are slightly tender. Place the venison and vegetable mix in slow cooker, add the canned brown gravy and cook on low setting, for 3 to 5 hours. The slower and longer you let this cook the better it gets!
