Venison, Moose or Elk Roast
- 2 to 3 pounds meat
- 1 cup celery, chopped
- 1 cup onions, chopped
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 can stewed tomatoes
- Fry onions and celery until brown.
- Remove vegetables, and place meat in pan. When browned, add the onions and
celery, salt and pepper.
- Cover and simmer until tender.
- Add stewed tomatoes; simmer for 1/2 hour.