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Venison Roast


From Liz Burnett

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  • 1 chunk of venison (whole backstrap, ham or rump)
  • 1-2 packets Lipton Beefy Onion dry soup mix



Step 1

Preheat oven to 350.

Dissolve soup mix in hot water (enough for 1/2" in bottom of pan). Pour liquid over meat, keeping some onions on top of the meat. Bake until thermometer reaches 130 degrees. Remove and carve thin.

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