Source: The New Texas Wild Game Cook Book
Classifications: Venison
Qty Measure Ingredient
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1 roast
2 onions, sliced
4 ribs celery, sliced
salt and pepper, to taste
garlic and onion powders, to taste
flour
cooking oil
Instructions: Score the roast to the bone. Season and flour roast; brown it in cooking oil. Remove to plate.
In same skillet or Dutch oven, make a gravy. Add the slices of onion and sliced celery.
Return the roast to the gravy, cover and steam or bake until tender.
Can be served over rice or with hot biscuits.
Staging:
Variations:
Background: Recipe by: Judith and Richard Morehead
Copyright 1985
Serves: 0
Food Exchanges: