Venison Roast
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Venison Roast
Venison Roast




      

Venison Roast


Yield: 4 servings

3 LB chunks of venison roast (or roll it if it’s in steak form)
2 c onion - cut up (2 in. pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 TB liquid smoke
3 TB (or more) Worcestershire sauce
3 TB (or more) soy sauce
1/2 c beef broth


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 veggies 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 veggies big, they won't overcook).

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