Venison Roast
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison chuck roast
|
* |
| 2 | cups |
onions
cut up |
|
| 2 | cups |
potatoes
cut up |
|
| 1 | cup |
carrots
cut up |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | tablespoons |
liquid smoke
|
*
|
| 3 | tablespoons |
worcestershire sauce
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | cup |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison chuck roast
|
* |
| 473 | ml |
onions
cut up |
|
| 473 | ml |
potatoes
cut up |
|
| 237 | ml |
carrots
cut up |
|
| 237 | ml |
mushrooms
sliced |
|
| 3E+1 | ml |
liquid smoke
|
*
|
| 45 | ml |
worcestershire sauce
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 118 | ml |
beef stock
|
|
Directions
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℉ (160℃). for 3½ hours.
