| | Venison Spanish Pot Roast | |
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Yield: 6 servings
3 LB pot roast of elk or deer
11 sliced 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 sliced olives and salt pork that has been cut into small strips. Brown onion 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.
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