How To Bag Your Deer

• 2 lb. deer steak, cut 1/2-inch thick
• 1 lb. carrots, cut 2-inches long
• 5 medium potatoes, skinned and quartered
• 3 stalks celery (1/2-inch slices)
• 1/2 lb. mushrooms, sliced
• 1 can golden mushroom soup
• 1 can water
• 1/2 pkg. dry onion soup mix
• 1 Tbsp. flour

1. Place flour into oven roasting bag and shake around.
2. Lay bag flat in pan with at least 1-inch high sides.
3. Rinse steaks and place them, side by side, in bag.
4. Add carrots, potatoes, celery and mushrooms to bag.
5. In a saucepan, heat golden mushroom soup, water and dry onion soup until melted.
6. Spread evenly over steak and vegetables.
7. Use tie provided with bag to tie bag shut.
8. Using a sharp knife, place 6 slits, 1-inch long, in top of bag for venting (or follow manufacturer's directions for bag usage).

deer steak, carrots, potatoes, stalks celery, mushrooms, golden mushroom soup, water, onion soup, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812731 (may not work)