Good Cookin ’!
Slow-Roast Roast
3-4lbs venison roast 1 [ 10 ¾ oz .] can cream of mushroom soup 1 [ 1 ½ oz .] pkg . dry onion soup mix 1 [ 12oz ] can beer
Place venison in roasting pan . Cover with mushroom soup and sprinkle with onion soup mix . Pour beer around venison . Cover and bake at 275 * for 4 hours .
North American Hunter Cookbook- Amanda Long Barbecued Venison
3T flour 1 large oven-roasting bag 5-10lb venison shoulder , rump , or hind quarter roast 3-4 cloves garlic , minced 6-10 whole small potatoes , peeled 3 onions , quartered 4-6 carrots , chunked 3 ribs celery , chopped 1 [ 1 ½ oz .] pkg . dry onion soup mix 1 [ 10 ¾ oz .] can cream of mushroom soup
Sprinkle flour into oven roasting back ; twist top and shake to distribute . Place bag in a large pan . Rub top of venison roast with minced garlic , then place roast in bag . Surround roast with potatoes , onions , carrots and celery . Sprinkle onion soup mix over roast , distributing evenly as possible . Close and seal bag , then cut several slits in top of bag . Bake at 350 * for 2-3 hours , depending on size of roast .
North American Hunter Cookbook- Amanda Long Cowboy Casserole
1 lb . ground venison 1 med . Onion , chopped 1 [ 10-oz ] pkg . bacon , cut into pieces 1 [ 15-oz ] can pork and beans 1 [ 15-oz ] can kidney beans , drained 1 [ 15-oz ] can butter beans , drained 1 [ 15oz ] can navy beans , drained ¾ cup brown sugar ½ cup ketchup 2T . Vinegar 2T . prepared mustard
In skillet , brown venison and onions , stirring to break up meat ; drain . Fry bacon until crispy ; drain . Combine all ingredients in slow cooker and mix well ; cover and cook for 2-3 hours . Or , place in casserole and bake at 350 * for 1-1 ½ hours .
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