4
servings
3
lb chunk of venison roast (or roll it if its in steak form)
2
c onion - cut up (2 in.)
2
c potato - cut up
1
c carrots - cut up
1
c fresh mushrooms - sliced
2
tb liquid smoke
3
tb (or more) worchestershire sauce
3
tb (or more) soy sauce
1/2
c beef broth
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 mushrooms 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 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).