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The Ultimate Venison Roast
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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!)
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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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Preparation Time: 4 hours |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 30900 times. |
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