Wild Game Recipes


From Field Dressing to Fine Dining

Venison Roast

December 29th, 2009 at 19:16

Yield: 4 servings

3 lb chunk of venison roast (or roll it if its in steak form)
2 c onion – cut up (2 in. pieces)
2 c potato – cut up
1 c carrots – cut up
1 c fresh mushrooms – sliced
2 tb liquid smoke
3 tb (or more) worchestershire sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison.

Add all liquids, then veggies around the meat. Put the ’shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag. Poke several small holes in top of bag to let steam escape.

Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t overcook).

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