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Super Easy Crockpot Recipe

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    #31
    Cant wait to try some of that...

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      #32
      Can't wait to eat

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        #33
        Good stuff right there....

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          #34
          got to try

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            #35
            Those photos sure look good. I have tried a couple of the recipes on here and they have been very good..

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              #36
              Thanks for the recipe.. Kids love it with rice

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                #37
                Gonna try this tommorow

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                  #38
                  thats how we do our roast never tried with any deer

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                    #39
                    looks good

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                      #40
                      This is one of my favorite recipes for venison. It's especially good for those tougher cuts of meat. I sautee onions in a skillet with a little butter and add the onions to the pot with a can of cream of mushroom instead of cream of celery on low for 12 hours. During the last 1-2 hours, I add cooked pasta and another can of cream of mushroom.

                      Does anybody know how to get a thicker sauce? It's always starts out thick but gets thin and watery as it cooks. Cornstarch?

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                        #41
                        Courtney,
                        Cornstarch would be the trick...

                        Mix a little in water before you throw it in the pot though, don't ever add it dry = clumpy mess.

                        You can add it in for the last 30ish minutes and it will thicken on it's own; just stir it around a little.

                        I'm gonna cook this again soon.

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                          #42
                          Sounds good! Thanks, Hilly.

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                            #43
                            Dawn Fresh Mushroom Steak Sauce is the secret weapon!!

                            We've been making this for years. Awesome and quick!

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                              #44
                              i tried this last week!
                              so yummy!!

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                                #45
                                My family and I make this at least twice a month...except I use bigger chunks of stew meat and I use two cans of cream of celery and two cans of french onion...just a bigger batch is all...great, simple, and delicious...serve over white rice....

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