"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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