Dutch Oven Deer Roast
By Casey Charter
- Deer shoulder roast
- 2 cans of cream of mushroom soup
- potatoes, onions, mushrooms, celery, salt and pepper
Heat up your dutch oven. Put in roast and the 2 cans of mushroom soup. Let it cook for about half an hour. Add the potatoes, onions, mushrooms, celery, salt, pepper and anything else you want in it. Cook until meat is tender.