Elk Roast

Directions

1. 1
   Trim excess fat from roast.
2. 2
   Salt and pepper.
3. 3
   Place meat on sheet of foil.
4. 4
   Spread mushroom soup over meat.
5. 5
   Sprinkle on onion soup, garlic, and rosemary.
6. 6
   Add bay leaves.
7. 7
   Cover roast with foil, leaving an inch or so space on top.
8. 8
   Seal ends tightly.
9. 9
   Bake 30 minutes per pound for shoulder roast or similar cuts.
10. 10
    Remove foil.
11. 11
    Sprinkle parsley over roast.
12. 12
    Thicken for gravy using 2 tablespoon flour in 1/4 cup water.