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venison, moose, or elk roasts baked in foil

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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 ratings)
yield 4 / 8
prep time 5 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For venison, moose, or elk roasts baked in foil

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

How To Make venison, moose, or elk roasts baked in foil

  • 1
    Preheat 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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