Venison Roast

3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up
1 c Carrots - cut up
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

Venison Corn Bake

(adapted from a recipe from the NWTF Women in the Outdoors Magazine)
1 lb venison (brown and drain)
1 small onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 package of frozen yellow corn (thawed)
½ package of egg noodles (cooked and drained)
1 sleeve of Ritz crackers
Salt & pepper to taste
Mix all above ingredients in a large casserole dish; add crushed Ritz crackers (or topping of choice). Bake covered at 375-degrees for 45 minutes. Uncover 5 minutes before removing from oven.