Ingredients
2 cups water1 envelope onion soup mix1 tablespoon dried basil1 tablespoon dried parsley flakes1 teaspoon beef bouillon granules1/2 teaspoon celery salt1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes10 to 12 sandwich rolls, splitGreen pepper rings, optional
Preparation
In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.
