A camp favorite....
1 ea. deer, elk, or moose loin.......Remove membrane and any fat
6 ea. baking taters, quatered
2 ea. bags of baby carrots
1 ea. videla onion. thickly sliced
2 ea. cans of pea's, drained
2 ea cans of Campbells creme of mushroom soap
2ea cans of Campbell's creme of celery soap......
In a Large aluminum pan, add loin after PAMING the bottom ....
Season the loin as you wish.....I rub it with season salt and course black pepper.
Add onion,carrots, peas, tater on top of loin.......
Pour all 4 cans of soup over top of everything....
Cover w/ foil, then bake @ 225 for 10-12 hours.....I start this meal around 6-7 in the morning, I stir it one time around 12-1:00 & eat at 5-6:00PM
Home made cole slaw w/ Ole'' Bay
Warm caibatta bread & a "cold one".....
Sounds GREAT :icon_thumright: