Yield: 10 Servings
|6 pounds||Venison roast|
|½ cup||Vegetable oil|
|1 can||(10.75-oz) cream of onion soup|
|2||Soup cans hot water|
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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .