 Venison Spanish Pot RoastIngredients: 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 onions slices in margarine or butter. Remove onions and brown 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.  |
