Published February 16, 2011, 12:00 AM
ONLINE EXTRA: Big game pot roast
By: Herald Staff Report,
Big Game Pot Roast
3- to 4-pound roast (elk, venison or bison)
4 red potatoes
1 pint canned carrots or 4 sliced
1 onion
1 cup red wine
1 cup water
Salt and pepper to taste
Brown roast in shortening or butter to seal in juices.
Place roast in Dutch oven or roasting pan with the rest of ingredients. Put in oven preheated to 350 degrees. Cook for 2 to 3 hours or until meat is tender.
Tags: wild game, pot roast, life, food
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