Italian-Style Pot Roast - Venison
meats
4 lb venison pot roast
2 tablespoon fat
1 salt and pepper
8 oz can tomato sauce
1 cup dry red wine
1 medium onion, chopped
1 cup celery, chopped
1 tablespoon parsley, minced
2 teaspoon oregano
1 clove garlic
1 flour
1 water
In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.
Yield: 4 servings
