1 sm. venison roast
Tony Chachere's Creole seasoning
1 can cream of mushroom soup
1 env. Lipton's onion soup mix
1 lg. white onion, sliced in rings
Soy sauce
Worcestershire sauce

Thaw venison roast and slice into serving sized pieces while meat is still raw. Also, remove all fat, fascia, bone, and anything else that looks white. Wash sliced meat thoroughly and drain. Place washed meat in crock pot; sprinkle very generously with Worcestershire sauce, soy sauce, and seasoning. Add can of mushroom soup and onion soup mix. Stir together and place sliced onion rings on top. Cover and cook on low for 6 to 12 hours. Makes gravy as it cooks that can be served over rice or potatoes.