Crock Pot Venison Loin

• 3 -4 lbs venison loin roasts
• 1 (2 ounce) envelope Lipton Onion Soup Mix
• 2 teaspoons beef bouillon
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon garlic powder
• 1 garlic clove, coarsely chopped
• 1/2 cup onion, chopped
• 1 (4 ounce) can canned mushroom slices, drained
• 1 fluid ounce red wine (about a jigger)
• flour
• 2 tablespoons margarine
• salt and pepper

1. Salt and pepper roast on all sides and dredge in flour.
2. In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
3. Saute onions and mushrooms in skillet until mushrooms are a little brown.
4. Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
5. Be sure there is just enough water to cover roast.
6. Turn on high for 6 hours then low for 2 hours or until ready to serve.
7. Great on mashed potatoes!

onion soup mix, beef bouillon, worcestershire sauce, thyme, rosemary, garlic, garlic, onion, mushroom slices, red wine, flour, margarine, salt

Taken from www.food.com/recipe/crock-pot-venison-loin-104716 (may not work)