Baked Venison Roast - cooking recipe

Ingredients

2 shoulder roast or 1 large rump roast (venison)
1 can cream of mushroom soup
1 large pkg. dry onion soup
garlic powder
black pepper to taste
1 small yellow onion, sliced
1/2 c. Rose or Burgundy wine

Preparation

Wash meat thoroughly, being sure that all excess fat is trimmed off.
Pat dry and place in baking pan that has been lined with enough foil to wrap the meat in at least 2 layers of foil and you have room on the ends to seal tightly.
Place meat in foil; rub generously with mushroom soup.
Sprinkle all over with onion mix, pepper and garlic powder.
Place onion slices all over top of roast.
Pour wine in bottom of foil and seal tightly.
Cook at 325\u00b0 no less than 3 hours.
Do not peek!