09-19-2004, 01:49 AM
by daymere
[size 1]3-4 lbs elk rump roast 3 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=141"][#000000]butter[/#000000][/url] 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=106"][#000000]potatoes[/#000000][/url], peeled and cut into chunks 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=213"][#000000]carrots[/#000000][/url], peeled and cut into chunks 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=148"][#000000]onions[/#000000][/url], peeled and sliced 1/4 green peppers, seeded and cut into cubes 1 package onion soup mix salt and pepper 1/4 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=184"][#000000]red wine[/#000000][/url] 1/4 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=459"][#000000]water[/#000000][/url] 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=64"][#000000]flour[/#000000][/url] 1. Melt butter in heavy skillet over medium heat. 2. Brown meat on four sides. 3. Remove meat from skillet and place in a large slow cooker. 4. Add remaining ingredients, except flour. 5. Cook on low for 8 hours or until meat falls apart with a fork. 6. Remove meat and vegetables to serving platter. 7. Keep warm. 8. Blend flour into 1 cup broth. 9. Place in saucepan with remaining broth and bring to boil. 10. Cook, stirring constantly, for 2-3 minutes, or until thick. 11. Serve with sliced meat and vegetables. 12. Serves 4-6.
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[size 1]3-4 lbs elk rump roast 3 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=141"][#000000]butter[/#000000][/url] 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=106"][#000000]potatoes[/#000000][/url], peeled and cut into chunks 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=213"][#000000]carrots[/#000000][/url], peeled and cut into chunks 1/4 lb [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=148"][#000000]onions[/#000000][/url], peeled and sliced 1/4 green peppers, seeded and cut into cubes 1 package onion soup mix salt and pepper 1/4 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=184"][#000000]red wine[/#000000][/url] 1/4 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=459"][#000000]water[/#000000][/url] 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=73140&id=64"][#000000]flour[/#000000][/url] 1. Melt butter in heavy skillet over medium heat. 2. Brown meat on four sides. 3. Remove meat from skillet and place in a large slow cooker. 4. Add remaining ingredients, except flour. 5. Cook on low for 8 hours or until meat falls apart with a fork. 6. Remove meat and vegetables to serving platter. 7. Keep warm. 8. Blend flour into 1 cup broth. 9. Place in saucepan with remaining broth and bring to boil. 10. Cook, stirring constantly, for 2-3 minutes, or until thick. 11. Serve with sliced meat and vegetables. 12. Serves 4-6.
.............DAYMERE TENNESSE MODERATOR Search
From this site. [/size][url "http://www.bigfishtackle.com/searches.html"][#000000][size 1]Click Here[/size][/#000000][/url][size 1] [/size]