Wash the meat in water with a little vinegar added.
Soak if bloody.
Sprinkle on flavored tenderizer salt.
Puncture deeply into roast with fork to let it penetrate. Tenderizer salt should stand an hour before roasting.
Pour over a can of onion soup. Roast until done.
Add pepper and more salt to taste.
pointy knife in the roast. Insert a piece of garlic
on-stick cooking spray. Place roast in slow cooker. In a
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
Combine red wine, peanut
oil, Worcestershire sauce and lemon pepper.
Place roast in small pan and pour marinade over the roast.
Make sure it is
completely
covered.
Marinate in refrigerator for 16 hours.\tCook in
Dutch\toven
on low heat, about 300\u00b0 for 2 hours or until tender.
Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
Grind antelope meat and mix with ground beef.
Form into patties, about 6 to a pound.
Make them flat.
Before frying, season to taste.
Serve on split bun with a thin slice of onion, mustard or catsup. Delicious with a vegetable salad.
pull apart beef chuck-eye roast to create 2 smaller roasts
The success of this recipe relies on two things: the
b mixture all over the roast to coat all sides.
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
- For this recipe I used a 6-qt
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix or Lipton(R) Recipe Secrets(R) Beefy Onion Soup Mix.
Cost per recipe*: $10.00.
Cost per serving*: $1.25.
prove the crust, allow the roast to air-dry, uncovered, on
ripping pan under where the roast will be. Aim for a
ngredients (note description that original recipe used fresh rosemary and juniper
This recipe works well when you put the roast in frozen, but it
o use.
Prepare the roast:
Preheat oven to 350
f each: finely ground dark roast coffee or espresso powder, smoked
Place the chuck roast in a very large pot