Venison Roast(An Old Family Recipe; Great For Tougher Cuts)

• 1 (3 lb.) venison rump roast
• red wine to cover
• 4 slices bacon
• 1 pkg. onion soup mix
• 1 small can mushrooms

1. Place meat in covered glass or plastic container.
2. Cover with red wine and marinate overnight.
3. Drain and place in crock-pot. Lay strips of bacon over meat and sprinkle with onion soup mix. Cook on low for 8 hours.
4. Remove meat and keep warm.
5. Pour juice into measuring cup; skim fat and add water or beef broth to make 2 cups.
6. Put reserved fat or 3 tablespoons butter into saucepan over medium heat.
7. Stir in 3 tablespoons flour and cook briefly.
8. Add reserved meat drippings all at once and stir over heat until thickened.
9. Add mushrooms.
10. Serve roast sliced and topped with gravy, with noodles, rice or mashed potatoes.

rump roast, red wine, bacon, onion soup mix, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434672 (may not work)