Elk Or Venison Loin Roast

• 1 (3 to 5 lb.) elk or venison loin roast
• salt and pepper to taste
• 1/3 c. onion, sliced thin
• 1 (4 oz.) can sliced mushrooms
• approximately 8 slices bacon
• garlic powder

1. Split the loin lengthwise but not clear through.
2. Into the split shake some salt and pepper and garlic powder.
3. Your taste preference will determine how much.
4. Add the onions and mushrooms to the split, pushing them into the cavity as far as possible. Wrap bacon, spiral-fashion, around the roast, securing with toothpicks, to hold roast tightly together.
5. Wrap in heavy weight aluminum foil.
6. Bake in a moderate-slow oven (325u0b0) for about 20 to 30 minutes per pound.
7. When done, open foil and place under the broiler for a few minutes to brown, if desired.
8. Slice meat into 1/4 to 1/3-inch slices.
9. Serve with au jus, if you like, or if you think it is too dry.
10. You'll find this combination delicious.

loin roast, salt, onion, mushrooms, bacon, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771991 (may not work)