Elk/deer Spanish Pot Roast Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: pot roast of elk or deer,
11: sliced stuffed olives,
1/4 lbs: salt pork,
1 medium: onion, sliced
3 tbsp: margarine or butter,
2 cup: canned tomatoes,
1 tsp: salt,
1/4 tsp: pepper,
1 tsp: sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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