Freezer Find #1: Venison Crock Pot Roast

Let me start by saying, it is "clean out the freezer week(s)" at the Marleys household.  Due to this simple fact, these posts are going to be creative... surprising... and surprisingly good!  Above all things, please know that any freezer disasters will not be shared.  No need to impart madness in your kitchen.

So... first freezer find... drumroll...

VENISON!!!

I know.  Many people do not eat "gamey" meat.  Due to the fact that some major hunting season are upon us, I will not allow more game to enter the freezer unless game has been removed.  Therefore, the surplus of venison in our freezer pushed me to get creative. 

So... here's how it went down.  Please keep in mind that venison is a very lean meat.  This requires that some fat be added to make this whole thing worth our time.

What we're working with:

• 2ish lbs (??) Venison, trimmed and cleaned
• 1 Campbell's Cream of Mushroom Soup, family size and the real deal
• 1 pint of chicken stock, mine was homemade but if you're buying go for low sodium
• 1/2 bottle of red wine
• 1 pkg of Baby Bella mushrooms, sliced and cleaned
• 1 large sweet onion
• 1 bulb of garlic
• a few springs of rosemary
• fresh parsley
• S&P
• EVOO
• Paprika
• Garlic powder

How to work it:

1. Lay the venison on wax paper (disposable, whew) and drizzle with EVOO.  Season with S&P, garlic powder and paprika. Don't be shy with any of these items.
2. Put the seasoned venison in the bottom of the Crock Pot.
3. Rough chop the onion and lay it on top of the venison in the Crock Pot, from here forward referred to as the CP. 
4. Cut the garlic bulb in half so that you basically halve all of the cloves. Put the two pieces in the CP. Don't worry, the skin won't matter and you can remove the entire bulb after cooking.
5. Put the mushrooms on top next.
6. Bring the Campbell's Cream of Mushroom soup to the party. Just put it all over the ingredients. It will run down in the cooking process to make for complete deliciousness.
7. Pour in the chicken stock.
8. Pour in the wine.
9. Lay springs of rosemary and rough chopped fresh parsley on top.
10. Cover and select your cooking time according to your CP.

Here's what it probably looks like at this point...

I know... lumpy and weird but don't worry.

Uncover, eat and then try to mask the shock you are experiencing at the delightful flavors happening in this dish.

I'm starting to feel like there is nothing a Crock Pot can't do, and no meat it can mess up, or over cook. If not everyone in your family is eating at the same time, turn the Crock Pot to warm and it will be hot and ready for your entire crew, whenever they are ready!