Spanish Style Venison Roast

Try serving the venison roast and gravy with mashed potatoes or rice. Serve with a side of green beans or carrots for a complete meal.

3 pounds venison roast
12 sliced stuffed olives
1/4 pound salt pork, cut into strips
1 medium onion, sliced
3 tablespoons butter
2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar

With a sharp knife, cut small pockets along the sides of the roast.  Fill with sliced olives and salt pork strips.  In a large pan, melt butter and add onions.  Cook until onions are nicely browned. Remove onions and
add roast to pan. Brown on all sides. Add canned tomatoes, salt, pepper, sugar and browned onions.  Cover and simmer until meat is tender, about 3 to 4 hours.
To thicken gravy, whisk two tablespoons flour or cornstarch into a small amount of cold water (about 1/2 cup).  Remove roast, set aside and keep warm.  Bring liquid to a boil and slowly add flour mixture. Reduce heat and stir constantly until thickened.