Cranberry Sauce for Venison
Ingredients:
2 pounds – Venison roast, chops, or other venison cut.
1 - 8 ounce bottle – Silver Spring Cranberry Horseradish
1 – 16 ounce can whole cranberries
2 large onions – chopped
1 – 5.5 ounce can Apricot Nectar
2 Tbsp – Venison Seasoning or Lawry’s Seasoning
Directions:
Place venison in crock-pot. Mix sauce ingredients together and pour on top of venison. Cook on low heat for 4-6 hours until meat is tender. Variation: Substitute beef roast or round steak for the venison. Add Kitchen Bouquet (to taste) for a richer sauce. If a thicker sauce is desired, add a small amount of cornstarch as needed during the final cooking stage.
« Go Back
|
