Venison Roast - cooking recipe

Ingredients

1 (2 to 3 lb.) hind quarter, deboned
salt, pepper and seasoning to taste
1 1/2 c. chopped potatoes
1 c. chopped carrots
1/2 c. chopped celery
1 medium onion, chopped
1 can cream of mushroom soup
1 1/2 c. water

Preparation

Season the meat.
Place hind quarter in deep baking dish. Add vegetables.
Combine soup and water and pour over roast. Cover.
Baste every 20 minutes.
Roast at 350\u00b0 for 1 hour, then uncover and roast another 25 minutes.