| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meats, Main dish, Cajun | 6 | Servings |
INGREDIENTS
| 1 | 4 lb. pot roast | |
| 2 | Cloves garlic | |
| Flour | ||
| 12 | Whole peppercorns | |
| 1 | Bay leaf | |
| 1/2 | c | Good rum, or dry red wine |
| 4 | tb | Butter |
| Salt | ||
| 1 | lg | Onion, sliced |
| 12 | Whole allspice | |
| 1 | tb | Grated horseradish |
| 1/2 | c | Water |
| 1 | Recipe your dumplings | |
| Small whole carrots OR>>> | ||
| Large carrots, quartered |
INSTRUCTIONS
Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy. Cover tightly and simmer 3-4 hrs, either in oven or on the stove top. If carrots are wanted, add during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When roast is done, remove to a hot round platter and surround with dumplings and carrots. Stir gravy until smooth. Pour over roast. If fresh dill is available, cut it over dish with lavish hand. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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