---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VENISON ROAST
  Categories: Beef
       Yield: 4 servings
  
       3 lb Chunk of venison roast (or
            Roll it if its in steak
            Form)
       2 c  Onion - Cut up (2 in.
            Pieces)
       2 c  Potato - Cut up     “
       1 c  Carrots - cut up     ”
       1 c  Fresh mushrooms - sliced
       2 tb Liquid smoke
       3 tb (or more) Worchestershire
            Sauce
       3 tb (or more) Soy Sauce
     1/2 c  Beef broth
  
   Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you
   like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
   fits inside the pan). To the bag, add the venison. Add all liquids, then
   veggies around the meat. Put the 'shrooms on top of everything else, then
   the spices on top of them. You want to have about 1 inch of liquid in the
   bottom of the bag, so if you need more, add a little water (or white
   wine!).
   
   Seal bag. Poke several small holes in top of bag to let steam escape. Bake
   at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
   overcook).
  
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