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Home -> Main Dishes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 to 4 pound venison roast 1/4 cup all purpose flour 10.5 ounce can mushroom gravy 2 1/2 cups water 4 ounce can sliced mushrooms 1 bay leaf, 1 tsp. salt 1 tsp. pepper 3 medium carrots, peeled and sliced 2 large onions, peeled and cut into wedges 6 large potatoes, quartered
Directions
Preheat oven to 325 degrees. Place flour in a oven baking bag and shake to coat sides. Add gravy and water and squeeze bag to blend. Place bag in a 13x9 inch baking pan. Add the venison roast, mushrooms, bay leaf, salt and pepper to the bag. Place the carrots, onion wedges and potatoes in the bag around the roast. Seal the bag and cut 6 small slits in the top for ventilation. Bake venison about 2 to 2 1/2 hours until cooked through. Let roast stand 5 minutes before serving.
Serves 4 to 6.
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