This recipe will make even the toughest cut of meat fork tender

1		chuck or other cut of venison
1	pkg	dry onion soup mix
1	can	cream of mushroom soup

Take a piece of heavy duty aluminum foil, long enough to wrap and seal your piece of meat. Place the roast on the foil. Sprinkle the package of soup mix over the meat and spread the undiluted soup over that. Next wrap the meat loosely and fold-lock to make a sealed packet. Take a second piece of foil and wrap and fold-lock again. Place the packet in a slow over (200-225 degrees F) in the morning and leave all day (minimum of 8 hours). The juices and soups make their own gravy. If your piece of meat is quite bony, cut carrots in strips lengthwise and place under the roast to prevent the bones from coming through the foil. Also, if you wished to prepare the entire meal, potatoes, carrots, onions, celery, etc. could be placed on top of the meat prior to wrapping.