Cream of Mushroom Venison Roast

Ingredients:

• Venison roast (from shoulder or hind leg)
• 1 can of cream of mushroom soup
• 2 cans of water (use the soup can for measurement)
• 1 large onion (sliced)
• 1 package dry onion soup mix (optional, in place of fresh onion)

Directions:

1. Prepare the Venison Roast:
• Preheat your oven to 250-300°F (120-150°C).
• Place the venison roast in a large roasting pan or baking dish.
2. Add the Soup and Onions:
• Open the can of cream of mushroom soup and spread it evenly over the top of the venison roast.
• Slice the onion and layer the slices over the soup. Alternatively, you can use a package of dry onion soup mix if you prefer not to use fresh onions—simply sprinkle it over the soup.
• Add 2 cans of water (using the soup can for measurement) to the pan, pouring it around the roast to ensure there's enough liquid for braising.
3. Roast the Venison:
• Cover the roasting pan tightly with aluminum foil or a lid to lock in moisture.
• Place the pan in the oven and cook for several hours, until the internal temperature of the roast reaches 150-155°F (65-68°C). This will ensure the roast is cooked to a medium-rare to medium level, which is ideal for venison.
• Check occasionally to ensure there’s enough liquid in the pan. If it starts to look dry, add a little extra water as needed.
4. Rest the Roast:
• Once the venison roast is done, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute for a tender, juicy roast.
5. Make Gravy:
• While the roast is resting, use the liquid and mushroom soup mixture left in the pan to make a gravy. Simply pour the drippings into a saucepan, bring it to a simmer, and stir occasionally until it thickens. If desired, you can add a little cornstarch or flour to thicken the gravy further.
6. Serve:
• Slice the roast into your desired thickness and serve with the rich, flavorful gravy.
• This roast pairs beautifully with mashed potatoes and your favorite vegetable sides.

Tip: This dish is perfect for a hearty family meal, and the leftovers are great for sandwiches the next day! Enjoy the tender, savory flavor of venison with the creamy goodness of the mushroom soup.