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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: 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. Add the Soup and Onions: Open the can of cream of mushroom soup and spread it evenly over the top of the venison …