Monday, April 12, 2010

Elk Roast in a bag

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.

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