Ingredients:

• 1 (3 to 4 pounds) venison roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 large carton beef or chicken broth

Directions:

Place venison roast in lightly oiled slow cooker/crock pot. Add remaining ingredients. If there isn’t enough liquid to cover the roast, add water or additional broth. Cook on low for 8 to 10 hours.

Remove and discard the bay leaves before serving.

Note: You can easily add sliced carrots and potatoes on top of the roast to cook along with the meat. If you do this – drizzle a little olive oil on them along with a light sprinkle of salt, pepper, and very light sprinkle of garlic powder.