VENISON ROAST

Yield: 4 servings

3 lbs venison steak

(Roll it if it is in steak form)

2 cup onion

2 cup potato

1 cup carrot

1 cup fresh mushroom

2 tbsp liquid woodsmoke flavoring

3 tbsp Worcestershire sauce

3 tbsp soy sauce

1/2 cup beef broth

Procedures

Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan).

To the bag, add the venison.

Add all liquids, then veggies around the meat.

Put the 'shrooms on top of everything else, then the spices on top of them.

You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag.

Poke several small holes in top of bag to let steam escape.

Bake at 300-325°F for 3-½ hours.

(If you chop the veggies big, they won't overcook).