Venison Roast

Ingredients

• 6 to 8 lb venison shoulder or neck roast
• 6 to 8 medium white potatoes
• 3 to 4 medium onions
• 3 to 4 celery sticks
• 4 to 6 carrots
• 12 tsp meat tenderizer
• 2 qt water
• salt and pepper

Directions

1. Preheat oven to 350
2. Put roast in roasting pan
3. Add water tenderizer and cover
4. Cook for 1 hour
5. Peel potatoes and cut in half
6. Cut celery in half
7. Add remaining ingredients
8. Cover and return to oven for 1 more hour
9. At end of baking time remove from oven
10. Place roast on platter and surround with veggies