This recipe for Venison in Mushroom Sauce, by Lyle DeJong, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lb. venison roast 1 onion, sliced 1 can (10 3/4 oz.) golden mushroom soup 1/2 can water 1 cooking bag (heavy foil can be used)
Place the roast in the cooking bag with the onion, soup and water. Close the bag according to directions and place it in a shallow roasting pan. Roast in a preheated 350 degree oven for approximately 2 hours. Serve the meat sliced with the sauce spooned over the slices.
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