Serves: 10-20
Prep Time: 2-3 Hrs.
3-4 lbs. elk roast
4-8 bacon slices
Lemon Pepper to taste
1 med. onion, sliced
1 8-oz. can beef broth
1 envelope dry onion soup mix
1/2 tsp. curry powder
1/2 tsp. sweet basil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic salt
4 Tablespoons Worcestershire sauce
1/2 cup Catalina or French Dressing
1/2 cup Wild Turkey Whiskey
Remove vone and all excess fat from roast. Thread bacon throughout roast and tie with cotton thread. Sprinkle roast with lemon pepper and let stand. Flour interior of aluminum cooking bag, place onion slices in bottom of bag and place bag in baking pan. In a saucepan, combine remaining ingredients except the whiskey. Bring to a boil., add whiskey, stir and remove from heat. Pour sauce over roast and close bag per package instructions. Pierce bad with 2 small holes and place in 350 oven. Cook 1 1/2 hrs. for a rare roast, 1 1/2-2 hrs. for a medium roast and 2-3 hrs. for a well done roast. Sluce meat and serve with remaining sauce.
Doug/Va.
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