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Braised Antelope Shoulder Roast

Broken Arrow Ranch South Texas Antelope chuck roast 3-5 lbs
6 strips uncooked bacon
½ cup all-purpose flour
½ cup vegetable oil
2 cloves garlic, minced
1 quart tomatoes
1 large onion
½ cup green pepper
2 tsp ground cumin
½ tsp salt
½ tsp pepper

Insert bacon strips where bones were removed from the roast. Close and bind with cotton twine. (If cooking a roast which is already rolled and tied, insert the bacon strips between the layers of the roll). Dredge the roast in flour. Brown in hot oil in a large Dutch oven. Add the remaining ingredients, cover tightly and bring to a quick boil. Reduce heat immediately and simmer slowly until meat is tender, 3 -4 hours. If using an oven, cook at 225° F.

Serve with noodles or rice.

Serves 4 to 6.

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