Name: Deer Camp Roast
Ingredients: 6 lb Venison roast; 1/2 c Vegetable oil; 3 tb Flour; 1 cn (10.75-oz) cream of onion soup; 2 Soup cans hot water

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Game	10	Servings

INGREDIENTS

6	lb	Venison roast
1/2	c	Vegetable oil
3	tb	Flour
1	cn	(10.75-oz) cream of onion soup
2		Soup cans hot water

INSTRUCTIONS

Braise venison equally in oil in large pan. Remove roast from pan. Add
flour to oil in pan. Stir & brown to a medium brown. Place venison back in
roux. Pour onion soup & water on top of roast. Cook in pressure cooker at
20 pounds pressure for 30 minutes. If meat has been frozen, cook an
additional 45 minutes. Serves 10.
TERRY GRIFFITH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”