2 to 3 lb. venison roast 1 tbsp. vegetable oil or shortening 2 c. hot water 1 can tomatoes 2 beef bouillon cubes (optional) 1 med. onion 2 tsp. oregano 2 tsp. garlic powder Salt and pepper to taste if desired Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.