Candy Thomas of Candy Thomas Gourd Art requested that Ron of 1 Egg Man post his recipe for Deer Roast With Mushroom Gravy when he talked about it on our Native American Thread.  Ron was quick to oblige.  Here is his commentary and his recipe:

Deer Roast with Mushroom Gravy

This is a recipe I started using many years ago and it has become a favorite of the whole family, kids and grandkids included. I’ll be talking deer roast here, because it just makes the best deer I’ve ever eaten, but the recipe will work just as good with a cheap beef roast or even pork, without the gravy. This is so easy to do, and you really don’t have to watch it, just pop it in the oven and stop back about 4 or 5 hours later to finish it off.


Deer roast, any size or cut but you can also use chuck or bottom round roast. My wife and I always get whatever is on sale and cheap. Believe me, the cheapest roast tastes better then Filet Mignon when cooked like this.

2 or 3 cans of Campbells Cream of Mushroom soup – depending on the size of the roast.

1 envelope of Lipton Onion Soup mix

1 can mushrooms – small or large, your choice

1 onion – again small or large, your choice.

Isn’t it nice when you don’t have to be exact about anything at all in a recipe?

First, make sure your oven can be set for 200 to 210 degrees and I always check with an oven thermometer. Set oven at 205 degrees

Put the roast in a roasting pan, large enough to hold it and the gravy, after it is cut. Cover it with aluminum foil and seal it tightly.
Put it in the oven and forget about it for 5 or 6 hours. A 3 pound roast will take about 5, add a little time for larger.

After about 5 or 6 hours, take the roast out of the oven and place it on a plate or cutting board. Save the juice in the roasting pan and save the aluminum foil.

Put the 2 cans of soup in a pot and add 1 can of the liquid form the roasting pan. If there isn’t a can full, add water to make 1 can.
Add that to the soup, along with the onion soup mix and mushrooms and bring to a boil.

Meanwhile, slice roast in pieces about one-quarter inch thick and place in roasting pan, make sure you remove all the juice first.

Pour gravy mix over the top of the slices and add the sliced onion on top. Cover with the aluminum foil and put back in the oven, at 350 degrees, for about 45 minutes.

While that is heating, make some mashed potatoes and some buttered, sugar carrots and your meal will be done.

Any other roast can be substitued and the roost is always fork tender. Pork roasts are great done this way and most of the fat will melt and can be tossed.

While Candy can’t invite all of us over to sample her roast (I hear she purchased the ingredients today), she does invite you to visit her store.  She does wonderful gourd work in a variety of price points.  Here is one example of her work.

Gourd art - Medicine Man's Vision
Click this link to see more of her beautiful items.

Wado to Ron and Candy!