Crock Pot Venison in Cabernet Sauce (Recipe)

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.

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.