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Email to Master Chef Don F. Easley Jr.      

    Venison Roast

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6-8

    List of Ingredients

    4 pound Roast (Elk, Deer, Antelope, Moose, etc.)
    1/4 cup flour, seasoned with a little black pepper and garlic powder.
    1 package dry onion soup mix
    1 large onion sliced
    1/2 cup dry red wine
    1-1/2 cup water
    1 large reynolds oven bag (this is the secret!)


    Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In skillet, saute onion. Add dry onion soup mix, wine, and water. Bring to a boil and cook for a couple minutes. Add to oven bag. Bake in a 300 degree oven for 3-4 hours until roast is fall-apart tender. Juice may be thickened for gravy.




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