Monday, April 12, 2010
I had some friends over for Sunday dinner yesterday, so I cooked an 8 pound elk roast. It turned out great!
I used one of those turkey oven bags. Here is the process:
Let your roast totally thaw.
Put 1 Tablespoon of flour in the bag and shake.
Put roast in the bag and place in a glass pan.
Put 1/4 cup red wine vinegar and 3 Tablespoons Worcestershire sauce in a measuring cup and fill with water until you have 1 cup of liquid. Pour in the bag with the roast.
Close the bag with the tie, poke 6 holes in the top of the bag and cook at 300 degrees for 4 hours.
The roast came out sooo juicy and tender! It was amazing.