Venison: Lyon's Pot Roast
Source of Recipe
Barry Lyons
List of Ingredients
1. Venison Shoulder or Ham
4. Cans of Campbell's French onion soup
2. Cans of Campbell's Golden Cream of Mushroom soup
1. Sliced Vidallia Onion or sweet Onion if previous is out of season
5. to 10 Potatoes Depending on Oven Roast Dish Size
1. Bag Carrots
2. tablespoons Mrs. Dash Season instead of salt
2. tablespoon's of pepper Recipe
First I marinate my ham or shoulder over night in the same pot with Coca-Cola usually a 2 liter bottle in the fridge.
Preheat oven to 225 degrees. Then after draining off the marinade I mix the soups and stir well until all of the soups are well mixed. Then I add the onion. Next reinsert you venison. Next I personally like to leave the skin on my potatoes and cut them up in small cubes and add as much as you like then the carrots (more the better). Sprinkle all spices over top of roast and place lid on top.
Insert into oven and let cook for 8 hours and by time your back in from the woods or returning home from work roast is falling apart you can shred with two forks and serve.
Feeds Two Families of six if Roast is decent size and by the way no one will ever know that this is venison unless told I fed this to my neighbor who loves venison and he asked me if I ever thought of preparing venison in this manner and when he was told that it was venison he still could not believe it.
This same recipe can be fixed on a smaller portion just halve all
ingredients.
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