Deer, elk, antelope, moose, caribou, bison and beef are all red meat game and the following recipes are interchangeable. Roast 3 to 3 ½ pounds meat 2 large onions, sliced 2 bay leaves 2 teaspoons salt Pepper 1-½ cups beef broth (bouillon cubes may be used) In a heavy skillet, brown meat on all sides in shortening and season with salt and pepper. Drain off fat and add onions, broth and bay leaves. Cover and simmer 3 to 3 ½ hours until meat is tender. If broth gets too low more water may be added. Remove meat and keep warm. Thicken broth with flour and season to taste. Carrots and potatoes may be added during last hour of cooking if you want veggies with your roast.
Posted on: Sun, 16 Jun 2013 19:56:02 +0000
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