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Italian Vensison Sandwiches

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Ingredients

  • 2 cups water
  • 1 envelope onion soup mix
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes
  • 10 to 12 sandwich rolls, split
  • Green pepper rings, optional

Details

Servings 10
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

Yield: 10-12 servings.

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