Roast Venison And Gravy - cooking recipe

Ingredients

3 to 4 lb. venison (any cut)
2 Tbsp. onion salt
3 cubes beef bouillon
1 c. boiling water
2 Tbsp. cornstarch
1/4 c. cold water

Preparation

Brown meat in pan sprayed with cooking spray.
Place meat in crock-pot.
Dissolve bouillon cubes in boiling water.
Add onion salt and mix well.
Pour over meat.
Add enough water to cover. Cook on high for 6 to 8 hours or slow for 10 to 12 hours.
Remove meat.
Wrap in foil.
Vent for heat to escape.
(Meat will dry and harden if not wrapped.) Reserve 2 cups broth.
Mix cornstarch with cold water.
Mix with broth; heat until thick.
Season to taste. Serve with sliced venison.