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Elk Roast
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<blockquote data-quote="philny1" data-source="post: 189840" data-attributes="member: 7121"><p>Had a elk sirloin roast for dinner Sun, thought i'd share the recipe with ya. Will also work for venison.</p><p>This one is a no brainer, you guys can impress your wives and girl friends.</p><p>I let it set for awhile in some worstershire sauce--optional. In a shallow pan set roast and garnish with dried cherries and cranberries. Sprinkle a package of Lipton's Recipe Secrets Onion soup on it and I added a cup or so of red wine (can subsitute chicken broth). Loosely cover with foil, this roast was about 4#. I let it go 1½ hours at 350*. Don't overcook. I like to see the outer slices pink and more rare toward the center.</p><p>Try it, you'll be having kind thoughts of me when ya dig in.</p></blockquote><p></p>
[QUOTE="philny1, post: 189840, member: 7121"] Had a elk sirloin roast for dinner Sun, thought i'd share the recipe with ya. Will also work for venison. This one is a no brainer, you guys can impress your wives and girl friends. I let it set for awhile in some worstershire sauce--optional. In a shallow pan set roast and garnish with dried cherries and cranberries. Sprinkle a package of Lipton's Recipe Secrets Onion soup on it and I added a cup or so of red wine (can subsitute chicken broth). Loosely cover with foil, this roast was about 4#. I let it go 1½ hours at 350*. Don't overcook. I like to see the outer slices pink and more rare toward the center. Try it, you'll be having kind thoughts of me when ya dig in. [/QUOTE]
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