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This venison in cabernet sauce is delicious. It's one of those meals that tastes like you spent all day preparing it. Wonderful comfort food.
- 2 to 3 lb venison roast
- 1 (10.5oz) can homemade condensed cream of mushroom soup
- 1 cup cabernet wine
- 1 TBS beef bullion granules
- 3 garlic cloves, minced
- 1-1/2 tsp oregano
- 1-1/2 tsp basil
- 1 TBS homemade hot sauce,(optional)
- 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- 5-7 potatoes, cut in quarters (optional)
- mushrooms, optional
- bay leaf (optional)
- carrots, cut in half (optional)
- 1/3 cup cabernet wine
- 3 TBS cornstarch
Heat the slow cooker on high and spray with vegetable oil.
In a large bowl, mix the condensed soup, 1 cup cabernet, beef bullion, garlic, oregano, basil, hot sauce, onion and fresh mushrooms.
Place the roast in the bottom of the crock pot and pour the wine mixture over the meat. You can place the potatoes and carrots around the outside of the roast.
Cook on high for 5-6 hours. Bring the meat out and mix 1/3 cup of wine and the cornstarch together. Whisk it into the sauce that the tenderloin was cook in, and stir until it thickens. Serve with the cabernet sauce.
Meal Suggestions for Venison in Cabernet Sauce if you are NOT putting vegetables in the crock pot to cook:
Mashed Potatoes - fluffy and creamy, absolutely the best
Warm Homemade Bread
Pour the juices into a saucepan through a strainer. Let it sit for a couple minutes until the grease rises to the top. Use a ladle to skim off the grease.
Take about 1/4 cup or so of the remaining juice and mix it in a small bowl with a few tablespoons of corn starch or flour to make a roux and whisk until smooth.
Add this mixture back to the rest of the juice in the saucepan and whisk together until combined. Cook on medium-high heat until thickened, whisking constantly. Add a little water if it gets too thick.
How about a fresh garden salad with cucumbers, tomatoes or any fresh vegetable your family likes with my homemade salad dressing.
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