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VENISON ROAST-ITALIAN STYLE

2-3LB VENISON ROAST
3 CANS TOMATOES (CRUSHED)
1 SMALL ONION (CHOPPED FINE)
1 PKG ITALIAN SPEGHETTI SAUCE MIX
SALT AND PEPPER TO TASTE

CUT ROAST INTO 2-3 CHUNKS, PUT IN CROCK POT, ADD REST OF INGREDIENTS.
COOK ON LOW FOR 6-8 HRS.

THIS RECIPE TAKES ALL OF THE "WILD" TASTE OUT OF THE VENISON, AND THE
LEFT-OVER BROTH MAKES GREAT VEGETABLE SOUP!


TERESA GOEDEKE, CARROLLTON, MO.


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