Ingredient:
- 1 sm. to med. venison roast
-
1 can cream of mushroom soup -
1 env. Lipton onion soup mix -
1 lg. onion, sliced -
Soy sauce -
Worcestershire sauce -
Garlic salt -
Season All
Direction:
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.
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Ingredient:
- 1 1/2 cups water
- 1/2 cup amaranth
- salt
Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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