Venison Spanish Pot Roast
11 sliced stuffed olives
1/4 lbs. salt pork
1 medium onion, sliced
3 tbsp. margarine or butter
2 c canned tomatoes
1 tsp. salt
1/4 tsp. pepper
1 tsp. Sugar
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 at 300 degrees.
Thicken liquid for gravy.