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Venison Pot Roast Recipe

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This recipe for Venison Pot Roast is from Brinkmeyer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 lb) venison roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1/2 soup can of water
Directions:
Directions:
Thaw the meat, then I soaked a 3 lb. roast in salt water for about 8 hours. Use enough water to cover the roast with 3 tablespoons of salt. Drain off water, place meat in roaster. Sprinkle onion soup mix over the meat --rub it in. Add soup mixture on top. Cover and bake at 300-325 until tender, about 45 minutes per pound.
Personal Notes:
Personal Notes:
The purpose for soaking the meat in salt water is to get rid of the wild gamey flavor--if you like that flavor don't soak in salt water.

The meat becomes more tender using a cooler oven and longer roasting time. I usually roast a 3 lb. for about 4 hours in a 300 degree oven.

 

 

 

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