4 pound Roast (Elk, Deer, Antelope, Moose, etc.)
1/4 cup flour, seasoned with a little black pepper and garlic powder.
1 package dry onion soup mix
1 large onion sliced
1/2 cup dry red wine
1-1/2 cup water
1 large reynolds oven bag (this is the secret!)

Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In skillet, saute onion. Add dry onion soup mix, wine, and water. Bring to a boil and cook for a couple minutes. Add to oven bag. Bake in a 300 degree oven for 3-4 hours until roast is fall-apart tender. Juice may be thickened for gravy.


Preparation Time: 4 hours Serves: 6