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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