Print Recipe

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
  • Flour


  1. Fry onions and celery until brown.
  2. Remove vegetables, and place meat in pan. When browned, add the onions and celery, salt and pepper.
  3. Cover and simmer until tender.
  4. Add stewed tomatoes; simmer for 1/2 hour.

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