Venison Roast Supreme(Serves 6)

• 1 venison roast, trim fat
• 1 medium onion, chopped
• 2 stalks celery, chopped in 1-inch pieces
• 2 carrots, chopped in 1-inch pieces
• 1 can mushroom soup
• 1 pkg. dry onion soup mix
• 1/2 c. dry red wine
• 1 tsp. garlic powder
• 1 tsp. celery salt
• 1 tsp. Worcestershire
• 2 beef bouillon cubes
• 1 c. water
• 1 tsp. salt
• 1 tsp. pepper

1. Place roast in large baking pan.
2. Add water, wine and bouillon cubes.
3. Pour mushroom soup over roast and add onion soup mix on top.
4. Add vegetables to water, sprinkle with spices and Worcestershire sauce.
5. Cover and roast at 325u0b0 for 2 1/2 hours. Slice roast and cover with gravy mixture from pan, and serve.

venison roast, onion, stalks celery, carrots, mushroom soup, onion soup, red wine, garlic powder, celery salt, worcestershire, water, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973472 (may not work)