Simple . . . fool-proof . . . drop-dead delicious.
Take a deer roast; any cut.
If over 2 lbs double the additives named below; it makes plenty of mouth-watering gravy and remember . . .
Simple . . . fool-proof . . . drop dead delicious.
Remove all fat and connective tissue.
Soak over night covered in salted water in frig.
Next day drain, rinse off and put in big 4 qt. pot after you have combined all the ingredients listed below and mixed thoroughly in that pan.
Add:
2 packages of Lipton onion soup mix
2 cans Campbells golden mushroom soup
2 cups Gallo Hearty Burgundy
2 Spanish or Valdia Onions (your preference), chopped
1 large can chopped mushrooms, drained.
Stir all ingredients together.
Add the roast, being sure it is submerged.
Put lid on pot.
Cook on low heat 6 to 8 hours testing after 6 hours for done-ness.
Remove meat; slice in serving size slices and return to pot and stir.
Make some hot rolls (slathered, I mean s-l-a-t-h-e-r-e-d in butter).
Serve with either mashed potatoes or egg noodles.
Remember:
Simple . . . fool-proof . . . drop-dead delicious.
I promise you will be passing this recipe along.
Those whom I have blessed with this masterpiece have dubbed it "Deer Ramo."
Rmocarsky