Venison Roast With Vegetables

Cooking a venison  allows for a tender and juicy roast.

3 pound venison roast (or
1 roll it if its in steak
1 form)
2 cups onions cut into (2 in.
pieces)
2 cups potatoes, cut in large pieces
1 cup carrots, cubed, or 1/2 pound baby carrots.
1 cup fresh mushrooms,sliced
2 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
1/2 cup beef broth

Place a large oven cooking bag in an oblong baking pan (make sure the bag fits inside the pan). Mix together the liquid smoke, Worcestershire sauce, soy sauce and beef broth.  Set aside. Place the venison and half the liquid in the bag. Place the onions, potatoes and carrots around the venison. Put the mushrooms on top of the vegetables and roast and pour the rest of the liquid over all. You want to have about an inch of liquid in the bottom of the bag so if you need more add a little water or white wine.

Seal the bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. Tip:  Don’t cut the vegetables too small or they will cook too quickly.

Four servings