1 venison roast
1 package dry onion soup mix
1 can cream of mushroom soup
1/2 soup can water
Soak roast in water to cover several hours or overnight.
Place in roaster, Dutch oven or casserole. Sprinkle onion soup mix over meat. Add soup mixture. Cover and bake at 325 degrees F until tender, about 45 minutes per pound.
Serve with gravy that has formed.