Category : Poultry
Author : n
Hits : 2533
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Date : 08/05/2002
4 pound Roast (Elk, Deer, Antelope, Moose, etc.)1/4 cup flour, seasoned with a little black pepper and garlic powder.1 package dry onion soup mix1 large onion sliced1/2 cup dry red wine1-1/2 cup water1 large reynolds oven bag (this is the secret!)
Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In skillet, saute onion. Add dry onion soup mix, wine, and water. Bring to a boil and cook for a couple minutes. Add to oven bag. Bake in a 300 degree oven for 3-4 hours until roast is fall-apart tender. Juice may be thickened for gravy. Preparation Time: 4 hours Serves: 6
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