4 pound venison roast 1 package dry onion soup 2 ten ounce cans cream of mushroom soup 1/2 cup white wine
Combine dry onion soup mix, mushroom soup, and white wine and pour over venison roast. Cook in a covered roasting pan for 3 to 3 1/2 hours at 350 degrees. Check the internal temperature of the venison roast before serving.
