Venison Spanish Pot Roast
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Frugal Maniac Blog

Venison Spanish Pot Roast

Venison Spanish Pot Roast
 
Ingredients:
3 lbs. pot roast of elk or deer
11 sliced stuffed olives
¼ lbs. salt pork
1 medium onion, sliced
3 tbs. margarine or butter
2 cp. canned tomatoes
1 tbs. salt
¼ tbs. pepper
1 tbs. Sugar
 
Preparation:
Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with sliced olives and salt pork which has been cut into small strips. Brown onion slices in margarine or butter. Remove onions and brown each side of roast in hot fat, when browned in this manner it locks the moisture in the roast so that it is not so dry. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Use the liquid and a little flour or corn starch for gravy. May be put in a slow cooker for 6 hours, or use a dutch style oven
on your camp fire and simmer away.
 
 


2 Comments to Venison Spanish Pot Roast:

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Botox Sydney on Thursday, June 27, 2013 3:57 AM
Thank you for posting this great content regarding the Venison Spanish Pot Roast. I was searching for this recipe for a long time. I found your post quiet interesting. Keep sharing.
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