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Venison Mushroom Pot Roast
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Wash roast well. Marinate in buttermilk and tenderizer (if necessary). Wash again.

This recipe is for a 4 lb. roast.
3 tbsp. olive of cooking oil
three carrots, diced
2 onions, diced
3 celery stalks, diced
Salt and Pepper
1 tsp. garlic powder
1 box mushrooms
1 pint light cream
1 quart meat stock

Brown Venison in pot. Remove venison and brown onions. Return venison roast to pot. Add vegetables and seasonings.

When venison is done (tender), remove from pot. Blend vegetables on high to thicken sauce. Add Mushrooms and cream. Mix sauce together. Return the venison to your pot. Heat but do not boil. Correct seasonings and serve.

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