I had this the other night, and was floored at how good it was, moist and tender. NE Whitetail is what I made it from
From his cookbook, Amazing Venison recipes (I know that's probably not what this forum is for, but I thought I'd post it anyway)
2 to 3 pound venison roast
4 cups milk
3 tbsp shortening
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp salt
1/8 tsp pepper
10 3/4 oz of condensed cream of chicken soup
10 3/4 oz water (empty chicken soup can)
1/4 red wine
Place venison in milk to cover and let it soak for at least an hour (to mellow flavor). Rinse milk from roast. Sprinkle with dry seasonings. Brown meat in shortening over high heat. Mix soup, water and wine and pour over browned roast. Cover and bake at 350* for 2 hours or until tender. Serves four
