Elk Roast

Ingredients

6 pounds elk roast
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup water
1 clove garlic, minced
1 pinch rosemary
2 bay leaves
1 teaspoon parsley
2 tablespoons flour

Preparation

1
Trim excess fat from roast. Salt and pepper. Place meat on sheet of foil. Spread mushroom soup over meat. Sprinkle on onion soup, garlic, and rosemary. Add bay leaves. Cover roast with foil, leaving an inch or so space on top. Seal ends tightly. Bake 30 minutes per pound for shoulder roast or similar cuts. Remove foil. Sprinkle parsley over roast. Thicken for gravy using 2 tablespoon flour in 1/4 cup water.

Tools

Yield:

4.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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