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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Something new to do with Moose Roast or Tenderloin/Backstrap Ingredients:
1 moose roast or tenderloin, sliced to about 1/2 in thick |
1 can cream of mushroom soup (roasted garlic is the best) |
milk, fill soup can with milk (about 1 cup) |
salt and pepper to taste |
garlic if not using roasted garlic cream of mushroom soup |
2 large potatoes sliced thin, or enough to line a casserol dish about half way. |
1 onion sliced thin |
Directions:
1. Slice and season Moose Roast and set aside.
2. Slice and season Potatoes and set aside.
3. Spray casserole dish with Pam and lay out potatoes.
4. Cover potatoe layer with onion slices.
5. Cover onion with Moose steaks.
6. Mix together soup and milk in bowl until well blended. Pour over Moose and cover and bake at 350 for about 1 hour, or until potatoes are tender.
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