Roast Deer With Gravy

• 4 to 6 lb. deer roast
• salt
• pepper
• garlic
• MSG
• 1 can cream of onion soup
• 1 can cream of mushroom soup
• 3 cans of water, more if needed
• 2 medium onions, quartered
• 3 or 4 medium potatoes, quartered

1. Brown roast completely
2. (either in skillet of under broiler) until it is crusty, but not burnt.
3. Put roast into pan or Dutch oven large enough for meat to be at least half submerged in gravy. Season both sides of meat with the salt, pepper, garlic powder and MSG.
4. Pour soups over meat, add water, onions and potatoes, bring to a slow boil.
5. Then cover and simmer for about two hours, longer if necessary turning meat once.
6. Meat should be tender and juicy.
7. This recipe may be cooked in the oven.
8. Just slow bake covered at 300u0b0 for about three hours or longer, depending on size of roast.

deer roast, salt, pepper, garlic, cream of onion soup, cream of mushroom soup, water, onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98657 (may not work)