LOCATION: Recipes >> Variety Meats >> Venison Roast 06
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Venison Roast 06
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VENISON ROAST
Yield: 4 servings
3 lb chunk venison roast (or roll it if it's in steak form)
2 cup onion, cut up in 2-inch pieces
2 cup potato, cut up in 2-inch pieces
1 cup carrots, cut up in 2-inch pieces
1 cup fresh mushrooms, sliced
2 Tbsp liquid smoke
3 Tbsp (or more) Worcestershire Sauce
3 Tbsp (or more) Soy Sauce
1/2 cup beef broth
herbs
Put a large oven cooking bag in an oblong baking pan (so that the
bag fits inside the pan). To the bag, add the venison. Add all
liquids, then vegetables around the meat. Put the mushrooms on top
of everything else, then the spices on top of them. You want to
have about 1 inch of liquid in the bottom of the bag, so if you
need more, add a little water (or white wine!). Seal bag. Poke
several small holes in top of bag to let steam escape. Bake at
300-325 for 3-1/2 hours. (If you chop the vegetables big, they
won't overcook).
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