VENISON ROAST		 
4 to 5 lb. venison roast
1 pkg. onion soup mix
1 can mushroom soup
1 1/2 cans water
5 med. potatoes, peeled and cut in chunks
4 carrots, scraped and cut in chunks

Put venison in roasting pan. Sprinkle onion soup mix over venison. Pour mushroom soup and 1 1/2 cans of water over venison. Cover. Bake at 375 degrees for 2 hours. Add potatoes and carrots. Cook another hour. Serve over rice.

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Reviews: 4
Oct 26, 7:59 AM
C M O'Dell said:
This came out phenomenal. I baked a 4-5 pound venison neck roast as instructed above but it was done after 2 hours. So next time I will add the potatoes and carrots after 1 hour. I also mixed the water and soup together before pouring on the roast. And I added more water when I added the potatoes and carrots. The drippings was just like gravy when it was all done. Yum!
Nov 20, 12:24 PM
deer-slayer said:
I am making this right now with about a 3 pound roast and a REALLY small roast. It is from a young doe thats why it's so small but it should be nice and tender. It smells great! I can't wait until it is done. :)
Dec 25, 6:37 PM
Hunting Widow (Florida) said:
I cut the venison in large chunks and added mushrooms and onions. OMG. So.......... good! AND I thru it all in at the beginning... cooked just two hours. Amazing. Thanks!!
Jan 8, 2:59 PM
Keith Fullerton (Alabama) said:
I use this same recipe but put it in a brown-in bag. Slightly less water is needed. Even avowed non-venison eaters raved!
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