| | Roast Deer with Gravy 4 to 6 pounds of deer roast
1 can of cream of onion soup
1 can of cream of mushroom soup
3 cans of water, more if necessary
2 medium onions, quartered
4 medium potatoes, quartered
salt, pepper, garlic powder to taste |
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Brown the roast completely in a skillet, until it is crusty, but not burnt. Put the roast into a pan or Dutch oven, make sure it is large enough for the meat to be submerged in the gravy. Season both sides of the meat with the salt, pepper, and garlic powder. Pour the soups over the meat, add water, onions and potatoes and bring it to a slow boil. Then cover and simmer for about 2 hours. longer if necessary, turning the meat over once. The meat should be tender and juicy. This can be made in the oven at 300ºF. for 3 hours or longer, depending on the size of the roast. |
