|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 large oven roasting bag 1/4 cup all purpose flour 10 1/2 ounce can mushroom gravy 2 soup cans full of water 3 to 4 pound chuck-style venison roast 1/2 tsp. salt 3/4 tsp. pepper 1 bay leaf 8 ounce can sliced mushrooms, drained 2 medium carrots, peeled and sliced 2 medium onions, peeled and cut into wedges 4 medium potatoes, peeled and quartered
Directions
Preheat oven to 325 degrees. Place flour in oven bag and shake to coat sides of bag. Place bag in a 13x9 inch baking pan. Add gravy and water to bag and squeeze to blend. Add venison roast, salt, pepper, bay leaf and mushrooms. Place carrots, onions and potatoes around roast. Seal bag and cut 4 to 6 small slits in the top to allow steam to escape. Bake 2 to 2 1/2 hours until venison is cooked through and tender. Remove bag from oven and let stand 5 minutes before serving.
Serves 6 to 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|