BROWSE THE COLGIN COOKBOOK

VENISON ROAST

Ingredients:
3 lb chunk of venison roast (or roll it if its in steak form)
2 cup red onion; cut up (2 in. Pieces)
3 cup red potato; cut up (2 in. Pieces)
1 cup celery; cut up
1 cup carrots; cut up
1 cup fresh mushrooms; sliced
2 tablespoon COLGIN NATURAL LIQUID SMOKE
½ cup cheap red wine
3 tablespoon (or more) COLGIN WORCESTERSHIRE SAUCE
3 tablespoon (or more) soy sauce
½ cup beef broth

Instructions:
Put a LARGE oven cooking bag into an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then vegetables around the meat. Put the mushrooms on top of everything else, then the spices on top of them. You should have about 1 inch of liquid in the bottom of the bag; if not, add a little water (or white wine). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325F for 3-1/2 hours. Don’t cut the vegetables too small or they may overcook.