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Venison, Moose, or Elk Roasts Baked in Foil

Russ Myers


A moosemeat roast, a rolled heel of round. Without a speck of fat on it, wrapped in silver sinew and laced with gristle, it's a cut so tough that butchers who grind burger fear it, but this recipe will make it tender and give you melt in your mouth goodness.

★★★★★ 3 votes
4 / 8
5 Min
2 Hr 30 Min


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3-4 lb. roast
1/2 pkg
dry onion soup mix

How to Make Venison, Moose, or Elk Roasts Baked in Foil


  • 1Preheat oven to 425 degrees. Place roast on piece of heavy duty aluminum foil. Sprinkle 1/2 pkg of dry onion soup over meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 1/2 hours. There will be ample juice collected inside foil which can be thickened for gravy.

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About Venison, Moose, or Elk Roasts Baked in Foil

Main Ingredient: Wild Game
Regional Style: American
Other Tags: Healthy, Heirloom

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