• 3 lb. roast (Elk or Deer)
  • 11 stuffed olives, sliced
  • 1/4 lb. salt pork
  • 1 medium onion, sliced
  • 3 Tbsp. margarine or butter
  • 2 c. (16oz.) canned tomatoes
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. sugar

    Cut salt pork into small strips. Cut small pockets along sides of the roast with a sharp knife. Fill each pocket with sliced olives and salt pork. In a skillet brown the onion in the margarine. Place the onion in a slow cooker and then the roast on top of it. Add tomatoes, salt, pepper, and sugar . Cover and simmer until meat is tender - about 3 to 4 hours. To make a gravy from the remaining liquid thicken it with flour paste (2 Tbsp. flour moistened with water until paste forms). Heat liquid stiring constantly until gravy forms. More flour paste can be added if needed.

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