VENISON, MOOSE OR ELK ROASTS IN BROWN-IN-BAG
3-4 lb roast 4" thick
salt and pepper
1 medium onion quartered
2 bay leaves, crumbled
1/2 cup dry red wine
Preheat oven to 325 degrees.
Shake 1 tablespoon flour in small size (10x16") brown-in-bag and place in 2 inch deep roasting pan.
Pour wine into bag and stir until flour is well mixed.
Rub meat with salt and pepper.
Place meat in bag.
Put onion and bay leaves around roast.
Close bag with twist tie and make 6 half- inch slits in top.
Cook for 2 to 2½ hours.
North Carolina Cooperative Extension, www.ces.ncsu.edu