Italian Vensison Sandwiches

By GmaJan12

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

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.