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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Venison roast - (to 3 lbs)

  2. 1 tablespoon 15ml Vegetable oil or shortening

  3. 2 cups 474ml Hot water

  4. 1 Tomatoes

  5. 2 Beef bouillon cubes -

  6. 1 Onion (medium)

  7. 2 teaspoons 10ml Oregano

  8. 2 teaspoons 10ml Garlic powder Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness. This recipe yields ?? servings.

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