Elk/deer spanish pot roast

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

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