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Tender Elk Roast
any venison will do! |
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4 - 6 pound roast
2 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 envelope dried onion soup mix
2 cloves garlic, minced
1/4 teaspoon rosemary
3 bay leaves
2 Tbsp flour
1/4 cup water
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Trin of excess fat from roast.
Season with salt and pepper and place on a sheet of aluminum foil.
Pour mushroom soup all around it.
Sprinkle onion soup mix, garlic and rosemary over roast. Add bay leaves.
Seal ends of foil tightly leaving 1 inch of air space on top. Place aluminum foiled roast in a large glass baking dish. Bake in 350 oven for 25 minutes per pound.
Remove foil.
Add flour to the 1/4 cup water then stir into roast liquid to thicken for gravy.
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Preparation Time: 3 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Nanna
Wyoming
United States |
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