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.
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.
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.
Place Roast in a shallow pan and
Cook deer roast, soup and soup mix in crock-pot until meat comes apart.
Cook rice according to box recipe.
Serve meat over rice.
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.
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.
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.
Boil deer roast until done.
Cut in small chunks.
Set aside. Brown hamburger, sausage and onion together.
Salt and pepper to taste.
Add one cup water, broth, ketchup and 3/4 bottle of sauce in large pot.
Add the chunks of roast.
Stir.
If it is not juicy enough, add more Maurice's sauce or broth.
Let simmer for 20 minutes.
Serve with rice.
Thaw roast completely, then soak in big bowl of water with vinegar or lemon juice.
Soak for 10 minutes.
Rinse well and drain.
Next, coat roast with flour, salt and pepper as you would fried chicken.
Brown in half margarine and oil until golden brown.
Pour water over roast and cook until tender.
After roast is cooked tender, place on baking pan and put sausage seasoning over roast.
Wrap in foil and bake at 350\u00b0 for 30 minutes.
xpect to cook.
Place roast in cold water for 24
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.
Boil deer stew for 4 to 5 hours.
Clean potatoes, carrots and onions.
Add vegetables to deer roast and cook for 6 hours.
Boil chicken and deer roast separately until the meat comes easily off the bone.
Drain and pull off in pieces.
Mix the deer and chicken.
Add butter and sauce.
Bake at 325\u00b0 for 45 minutes.
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.
Prepare roast by soaking in ice water overnight. Put roast in baking pan and season with garlic salt. Cut up potatoes, carrots and onion and place around roast. Open can of cream of chicken soup and spread on top. Season with Carls seasoning over all. Bake at 250\u00b0 for 4 to 5 hours or until meat reaches temperature.
Place roast in large container.
Add vinegar and enough water to cover.
Soak overnight.\tDrain; rinse.
Put whole deer roast into crock-pot.
Sprinkle with salt, sugar and pepper. Add vinegar and cover. Start at 7 or 8 p.m. in the evening; cook all night on low (or auto shift).
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.
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.