elk/deer spanish pot roast
- Categories
- game
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | pot roast of elk or deer |
| 11 | sliced stuffed olives |
| ¼ pounds | salt pork |
| 1 | medium onion, sliced |
| 3 tablespoons | margarine or butter |
| 2 cups | canned tomatoes |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| 1 teaspoon | sugar |
Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with slicedolives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours.
Thicken liquid for gravy.
Source: Agricultural Extension Services The University of Tennessee Institute of Agriculture
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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