We have been snowed upon, 6 inches today and Tuesday we had around 2 inches but melted off yesterday. Today's shouldn't last to long as in a couple of days it is supposed to be around 50 degrees day time.
As we were getting the heavy tarps up on the wood shed it flurried on us, so that was done just in time.
As we were getting the heavy tarps up on the wood shed it flurried on us, so that was done just in time.
Old Fashion Roast
My mother taught me this recipe for to-die-for
roasts many years ago and her mother taught it to her. Mom was raised during the 1930's Depression.
You can use it with deer, elk,
beef, and pork. Remember beef and pork don’t need as much garlic.
Take your three-pound or so roast, rub a
flour, garlic powder, salt and pepper mixture on it, then take a few garlic cloves
and make a few holes in the roast and shove in them in. Grease your roasting pan with a generous
amount of bacon grease, pour in ½ cup water, lay roast in pan and cover with
strips of bacon.
Next, add small potatoes
or larger ones cut in half, then add your carrots cut in half-length wise, cut
large ends in half. Add to pan also, and
then slice in thick rings of onions to cover roast. Put on lid or cover snugly with aluminum
foil.
Cook in oven 300 degrees for four
to five hours.
Check about every ½ hour
after three hours depending on the size of the roast to see how tender the roast is.
Of course more hours for bigger roasts. With a really big roast- whole potatoes and
just cut carrots in half.
If you want
good venison, bacon and garlic are a must.
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