Italian-style pot roast - venison
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Venison pot roast |
| 2 | tablespoons | Fat |
| Salt and pepper | ||
| 8 | ounces | Can tomato sauce |
| 1 | cup | Dry red wine |
| 1 | medium | Onion, chopped |
| 1 | cup | Celery, chopped |
| 1 | tablespoon | Parsley, minced |
| 2 | teaspoons | Oregano |
| 1 | Clove garlic | |
| Flour | ||
| Water | ||
Directions
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 1½ Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.
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