Ingredients:

Directions:

1 Venison neck roast

1/2 medium onion, chopped or sliced

water

Seasoning (I used steak seasoning)

Wash roast.

Remove surface fat, if any.

Sprinkle generous amount of seasoning to cover top of roast and gently rub into roast.

Place roast in deep casserole dish.

Place chopped or sliced onions on top of roast.

Add 1 inch water to casserole dish (so the roast don't burn) and cover.

Bake in a preheated oven at 350 degrees for 2-2/12 hours.