| 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.
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