"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Potted Elk Roast, by Helen Mowry, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3-4 lb. elk roast or beef 3 T. oleo 1 package onion soup mix salt pepper 1/4 c. red wine 1/4 c. water potatoes carrots onions green pepper 2 T. flour
Brown meat in oleo. Add everything but the vegetables and flour. Cook 24 hours in slow cooker. Beef takes 3-4 hours. Add vegetables, cook 2 hours on high. Make gravy with flour and a little water in shaker.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.