Elk Roast - cooking recipe

Ingredients

6 to 8 lb. elk shoulder roast
2 cans cream of mushroom soup
2 envelopes onion soup mix
salt and pepper
condensed milk

Preparation

Salt and pepper roast and put in ungreased roast pan with lid. Mix mushroom soup with 1 can condensed milk.
Add dry soup mix. Stir to mix well.
Pour over roast in 300\u00b0 oven for 2 hours or until done.