1 (3 lb.) deer shoulder roast
1/2 tsp. nutmeg
1/4 c. flour
1 med.-sized oven cooking bag
1 c. apple cider
Salt & pepper

Sprinkle the venison roast with and salt and pepper, then rub into the meat. Sprinkle the nutmeg on top of the roast. Shake the flour inside the oven bag, carefully set the roast inside, then pour the apple cider into bottom of the bag. Close the bag with a twist tie and make slit in top of bag. Roast at 325 degrees for 2 hours. Transfer to hot plate, slice and pour cider gravy over the top.