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 which has been cut into small
strips.
Brown onions 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.