Venison Roast

4 lb venison roast
(The saddle or leg is best for roasting. Allow 10 minutes per pound.
Serve with a rich brown gravy, using pan drippings and stock made
from trimmings of the roast. Serve with currant or wild plum jelly).

1 tsp salt

1 tsp black pepper

1 envelope onion soup mix

1 can cream of mushroom soup

1/2 cup water

Preheat oven to 350 degrees. Place large square of heavy aluminum foil

in a roasting pan. Rub roast with salt and pepper. Arrange in center of foil.

Sprinkle onion soup mix over meat; top with mushroom soup and water.

Seal meat in foil, folding up sides to form package. Roast in preheated oven

for 3 hours or until tender.