Ingredients

4 to 6 lb. elk roast
2 tsp. salt
1/4 tsp. pepper
1 C. mushroom soup
1 env. onion soup mix
1/4 C. water
1 clove garlic, minced
1 pinch rosemary
2 bay leaves
1 tsp. parsley
2 Tbsp. flour

Cooking Instructions

Trim excess fat from roast. Salt and pepper. Place meat on sheet of foil. Spread mushroom soup over meat. Sprinkle on onion soup, garlic, and rosemary. Add bay leaves. Cover roast with foil, leaving an inch or so space on top. Seal ends tightly. Bake 30 minutes per pound for shoulder roast or similar cuts. Remove foil. Sprinkle parsley over roast. Thicken for gravy using 2 tablespoon flour in 1/4 cup water.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)