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 The Ultimate Venison Roast

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North Star
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Number of posts : 1050
Age : 54
Location : Minnesota.
Registration date : 2008-08-13

PostSubject: The Ultimate Venison Roast   Fri Oct 17, 2008 2:04 pm

Posted By North Star.

Ingredients.

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 mix
1 large onion sliced
1/2 cup dry red wine
1-1/2 cup water
1 large Reynolds oven bag (this is the secret!)


Directions.

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.

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