KAMPFIRE KOOKIN’ WILD THANGS with Ray

DEER ROAST THAT MAKES ITS OWN GRAVY

(So simple a Boy Scout can do it.)

5 lb. venison or beef roast –

(It need not be thawed but will take a little longer to cook)

1 (10.5 oz.) can cream of mushroom soup

1 (1.35 oz.) pkg. dry onion soup mix

Garlic powder to taste (optional)

Pepper to taste (optional)

Heavy duty aluminum foil

Smear undiluted soup over roast and sprinkle on the dry onion soup mix. Season to taste with pepper and garlic powder (dry soup will have plenty of salt in it). Double wrap the roast loosely in aluminum foil. Put the package in a square/rectangular cake pan to catch any juice that escapes. Bake at 250 degrees for about 5 to 6 hours.  A good rule of thumb is: if you can smell it cooking it’s almost done. Cooking at this low temperature makes it almost impossible to burn your roast. Check for doneness; if not done, put back in the oven for a little while longer. Slice and serve with the gravy from the foil.