Ingredients for Elk/Deer Spanish Pot Roast recipe
Categories: game
Yield: 6 servings
3 lb pot roast of elk or deer
11sliced stuffed olives
1/4 lb salt pork
1 medium onion, sliced
3 tb margarine or butter
2 c canned tomatoes
1 ts salt
1/4 ts pepper
1 ts 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.
