• 1 - (3 to 4 lb.) boneless venison roast
• 2 T. soy sauce
• 2 T. Worcestershire sauce
• 1 tsp. garlic salt
• 1 tsp. all-purpose seasoning
• 1 large onion, sliced thin
• 1 can (10-1/2 oz.) condensed cream of mushroom soup
• 1 envelope French Onion Soup mix

Preparation -
Slice the venison across the grain into 1/2" thick pieces. Place the vensison in the slow cooker. Sprinkle with the soy sauce, Worcestershire sauce, garlic salt and all-purpose seasoning. Lay the onion slices on top. Whisk the onion soup mix into the cream of mushroom soup. Pour the mixture other the ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours.