Post by carnation037 on Feb 17, 2003 16:17:19 GMT -6
Elk/Deer Spanish Pot Roast
3 pount roast of Elk or Deer 11 sliced stuffed olives 1/4 pound salt pork, (or fat from bacon) 1 medium sliced onion 3 tablespoons butter or margarine 2 cups canned chopped tomatoes 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar
Cut small pockets along sides of the roast with a sharp knife. Fill pockets with sliced olives and salt pork which has been cut into small strips. Brown onions slices in butter. Remove onions. Brown roast in hot fat. Add tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.