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WBM october 2019
R EC I P ES • FOR • W I L D • G AME
K I T T A Y L O R
Wilmington native Kit Taylor
is a deer, waterfowl and turkey
hunter, licensed U.S.Coast Guard
captain, and veteran surf and
bluewater fisherman.
Black Swamp
Venison Roast
INGREDIENTS
3 pounds of boneless venison roast
or backstrap
1 large Vidalia or sweet onion, cut
into 1/2-inch pieces
1 envelope Lipton Beefy Onion Soup
Mix
1 15-oz. can Campbell Condensed
Cream of Mushroom Soup
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp garlic salt
1 tsp pepper
PREPARATION
Place the venison in the crock pot
or pan and cover with the chopped
onion. Sprinkle on soy sauce,
Worcestershire, garlic salt and pep-per.
Combine the dry soup mix and
the canned soup, mix well, and pour
over the venison. Cover your slow
cooker and cook on a low for six
hours, or until tender. Can be served
over rice.
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Breaking the bondages of homelessness and poverty by responsibly sowing
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Rick and Lee Anna Stoker
2750 Vance St., Wilmington, NC 28412
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