Number of Servings: 4-6 Ingredients: 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 Directions: 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