I probably shouldn't have consulted a recipe book before I tried venison in a slow cooker for the first time. I took a couple of packages of tenderloin out yesterday morning and added a can of cream of mushroom and garlic soup along with a can and a half of water. I also threw some assorted seasonings in (lemon pepper, hot peppers, montreal steak seasoning). I set it on low and let it go until I got home from work which was about 9 hours later. It wasn't the mouth watering taste I was expecting. The venison seemed dried out and didn't have a lot of taste. It was edible, but I had to add some bbq sauce to it. It's definately at the bottom of my list of ways to make venison right now. Can anybody give me some hints as to how to do this better? Did I simply cook it too long?? Thanks.