Number of Servings: 4-6
3-5 pound boned venison roast (all fat removed)
1 can (11 ounces) Cream of Mushroom soup
1/2 teaspoon Thyme
1/2 teaspoon Basil
1/4 teaspoon garlic powder or 1 clove slivered
1/4 teaspoon pepper
2/3 cup cheap dry red wine
Put meat in a kettle suitable for roasting and put undiluted soup all over exposed surface of meat. Use a table knife to smear it around. Sprinkle with Thyme, Basil, garlic and pepper. Add wine to kettle along sides of meat, not on soup coated area. Cover and roast in a 350 degree F oven for 2 1/2 hours. Baste the roast with juices twice during cooking. Add water if it begins to get dry.
The juices make excellent gravy to put over rice, potatoes or noodles.
Notes & Variations:
Use a rump roast from deer, elk, antelope, caribou or moose
Contributor: Howard Gardner, RRGC