09-19-2004, 03:09 AM
by Kayote
[size 1]Place a dutch oven (or heavy pot with lid) on top of the stove on medium high heat. Add two tablespoons olive oil. Place large deer, elk, moose or antelope roast in and brown on all sides. Shake on a small amount of Schilling Broiled Steak Seasoning and add one cup water. Cover the dutch oven and place in the oven on 250 degrees and cook for 10 to 12 hours. When done, even the toughest cut of meat will fall apart at the touch of a fork. There should be about two inches of broth in the dutch oven when done. Remove half the broth and make a nice flour gravy. Make this in the morning before work, and when you get home in the evening the whole house will smell wonderful and your dinner will be done except for the taters.
Good Eating, Kayote
A little sun, a little sky, just one more cast before I die....... [/size]
[size 1]Place a dutch oven (or heavy pot with lid) on top of the stove on medium high heat. Add two tablespoons olive oil. Place large deer, elk, moose or antelope roast in and brown on all sides. Shake on a small amount of Schilling Broiled Steak Seasoning and add one cup water. Cover the dutch oven and place in the oven on 250 degrees and cook for 10 to 12 hours. When done, even the toughest cut of meat will fall apart at the touch of a fork. There should be about two inches of broth in the dutch oven when done. Remove half the broth and make a nice flour gravy. Make this in the morning before work, and when you get home in the evening the whole house will smell wonderful and your dinner will be done except for the taters.
Good Eating, Kayote
A little sun, a little sky, just one more cast before I die....... [/size]