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Keechi
04-23-2009, 09:51 AM
Ingredients
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1 (2-3 pound)wild hogroast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
2 large onions, sliced
2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
Water
2 tablespoons chopped parsley





2. Cooking Directions



Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Yield: 8 servings




Notes:
How To Thicken Pan Gravy
If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency.
Notes:
1.I have used hind Quarters on small shoats-Cut well above the hock-put in a big pan -cover and cook at 275 in the oven for 4 -5 hrs
2.I like to rub meat with a little flour before browning