Venison Spanish Pot Roast Recipe

Ingredients:
3 lb Pot roast of 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

Procedure:
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 hrs. Thicken liquid for gravy with more heating.