Spicy Italian Venison Pot Roast

by C Godwin
(Cades, SC)

1 3-5lb Venison Roast
1/2 cup Red Wine
1 packet Onion Soup Mix
1 tablespoon Red Pepper Flakes
1 box Beef Broth
1 can Rotel Tomatoes
1 tablespoon Dried Basil
1 tablespoon Dried Parsley
1/3 cup sugar
1/2 cup Heavy Cream


Place all ingredients except basil, Parsley and Sugar in the crock pot and cook on low for 8-10hrs. In the last half hour of cooking add Basil, Parsley, Sugar. Five minutes before serving add the Heavy Cream. Serve over Pasta of choice with Parmisan cheese.