Cream of Mushroom Roast

Use a venison roast from the shoulder or hind leg. Place roast in large pan. Spread a can of Cream of Mushroom soup over the top of the roast. Add 2 cans of water. Slice an onion and lay it on top of the mushroom soup. A package of dry onion soup may be used instead of fresh onion. Cover and cook roast at 250-300 degrees until internal temperature reaches 150-155 degrees. When cooking is complete, remove roast and allow to sit for about 15 minutes before slicing. Use the water and soup mix to make delicious gravy. Serve with mashed potatoes and your favorite veggie.