3 tbsp. butter
3, 4 or 5 pound venison roast
1/2 cup water
1/4 cup soy sauce
1/2 envelope onion soup mix
2 tbsp. Yellow Dog Sweet Shake™
2 tbsp. brown sugar
1/2 cup red wine

Melt butter in a Dutch oven and brown meat on all sides. In small bowl , combine remaining ingredients and pour over meat.

Cover, bring to boil, reduce heat to simmer and cook 3 to 4 hours, or until meat is fork tender. Gravy can be thickened. This is my favorite venison recipe and will work on deer, young or old, mountain or corn fed valley. Enjoy! Cooks note: If not enough sauce to do the meat, just make more. You can also use some of the tougher roasts with this recipe such as front shoulder etc.