Rub meat with vinegar, then sprinkle with salt and peppers. Put in roaster pan.
Put the two slices of bacon, bay leaves and Italian dressing over the roast.
Cut up all the vegetables.
Cook roast, covered, in oven at 350\u00b0 for 1 1/2 hours.
Then add all cut up vegetables.
Continue to cook, covered, until roast and vegetables are tender.
e blood which causes the roast to have that wild
Take deer roast and marinate overnight in some wine, turning 2 to 3 times.
Put in oven the next day and roast just like a beef roast.
Bake 2 to 3 hours or until tender in a 350\u00b0 oven.
Remove from oven and let stand until cool.
Serve.
Fix cooking bag by directions.
You have to get in bag twice after it is cooking.
Be careful; very hot.
Put deer in bag.
Add soup mix and cup of water.
Cook this at 300\u00b0 in oven for 30 minutes.
Cut carrots and celery into chunks.
Along with diced onions, add carrots and celery to deer when 30 minutes is up.
Put back in oven for 30 more minutes.
Peel and cut potatoes into chunks.
Add after the next 30 minutes is up, along with seasoning.
Cook an additional hour.
Open and serve.
Brown roast on both sides in oven.
Add garlic and onion and seasoning.
Peel and cut enough carrots and potatoes to feed your family.
Cover with water.
Cook in 350\u00b0 oven until meat and vegetables are done.
Cook deer roast.
Cook first 11 ingredients (except deer roast) until thickens, stirring constantly.
Add lemon juice, orange juice and capers.
Serve over thin sliced deer.
Place meat in crock-pot, covered.
Add onion with water to cover.
Cook until tender.
Salt and pepper as desired.
Drain meat and pull apart.
Place in a casserole dish and add barbecue sauce.
Simmer in oven about 30 minutes.
Put deer roast in slow cooker/crock-pot.
Salt and pepper roast and put 2 tablespoons Worcestershire sauce on meat.
Mix soup mix by directions on pack; pour over meat.
Add all other ingredients and cook slow for 3 hours.
Soak deer overnight in cold salty water.
Lay a long strip of foil in an iron skillet and lay 3 strips of bacon on foil. Place roast on bacon. Cut deep slits across roast.
Place a slice of onion in each slit.
Salt and pepper to taste. Wrap foil over roast and cook in a 350\u00b0 oven for 3 hours or until tender.
xpect to cook.
Place roast in cold water for 24 hours
Coat roast with flour.
Heat shortening and brown roast on all sides.
Place roast in Dutch oven or electric slow cooker. Sprinkle flour in hot shortening and stir.
Brown for 2 minutes. Add water to thin gravy.
Pour over roast.
Douse roast with onion soup mix.
Cover tightly and simmer or bake at low heat (250\u00b0) until tender, about 1 1/2 hours per pound of roast.
Roast cooks best at low temperature.
Take front deer shoulder and place in oven roaster bag.
Next, peel and cut the potatoes as desired.
Then peel the onion and cut it in half.
Then cut the carrots into small lengths.
Place potatoes, onions and carrots in oven bag and then add about 1 1/2 to 2 cups of water.
Season as desired.
Close the bag and cook at 200\u00b0 all night.
This roast will be very tender and tasty.
Enjoy!
Cook deer roast, soup and soup mix in crock-pot until meat comes apart.
Cook rice according to box recipe.
Serve meat over rice.
Place the roast in an oven roasting bag.
Put the bacon across the roast.
Add the onions, potatoes, carrots and mushrooms. Sprinkle with the Worcestershire sauce and 7 Seasons. Slice the butter on top of the vegetables.
Bake at 350\u00b0 for 1 1/2 hours. Take out of the oven and add the mushroom soup. Bake at 150\u00b0 for 30 minutes.
Place roast in cooking bag.
Pour mushroom soup, onion soup mix, sour cream, water and brown sugar over roast.
Seal bag by tying a knot.
Poke 1 hole in top of bag with toothpick.
Place bag on microwavable plate.
Cook on Medium setting for 10 minutes. After cooking, allow to set for 5 minutes before opening bag. Open bag.
Reserve gravy in bag to pour over mashed potatoes or rice.
Preheat oven to 450\u00b0.
Place roast on piece of aluminum foil. Sprinkle dry soup mix over meat.
Bring edges of foil together and seal tightly.
Place in shallow pan.
Bake at 300\u00b0 for 2 1/2 hours.
Pressure cook frozen deer for 30 minutes.
Remove deer roast from cooker and drain cooker.
Slice onions, potatoes and carrots with bell pepper.
Add cream of celery soup and water to the sliced deer roast in the cooker.
Pressure cook another 30 minutes.
Salt and pepper to taste.
Place roast in crock-pot and cook until tender.
Then put in pan and cover with soup mix and mushroom soup.
Cook that in 350\u00b0 oven for 45 to 50 minutes.
Thaw venison and let soak in vinegar and salt water for 1 day. Take venison and cut into strips about 1/4-inch x 1/2-inch thick and 1 to 2-inches long.
Place in a big bowl and add 1 bottle of soy sauce as a marinade.
Refrigerate and let soak in soy sauce overnight.
Next morning, place strips on cookie sheet (in rows) and cook on 150\u00b0 in oven for 4 to 6 hours.
Turn strips over at 3 hour interval.
Place Roast in crockpot let cook on low for 8 hours or overnite.
Let Roast Cool.
Skim off any fat.
Shred Roast.
In medium sauce pan mix ingredients for Sauce.
Bring to Boil.
Pour over Meat and Mix through.
Reheat.