4lb. piece of Red Barn venison (rump or top of round, rolled and tied)
4 cups of milk
½ t. pepper
1 bay leaf
½ t. onion salt
½ t. garlic powder
1 can cream of chicken soup
5 T. shortening
1 can cream of mushroom soup
1 C. water
1 onion (chopped)
Directions:
Soak meat 1-2 hours in milk. Remove meat from milk and sprinkle with pepper, garlic, and onion salt. Brown meat in shortening over high heat. Put meat in a covered roasting pan, add soups, bay leaf, onion and water. Roast 2 ¼ hours at 300º F.