Yield: 4 Servings
Measure | Ingredient |
---|---|
4 pounds | Venison pot roast |
2 tablespoons | Fat |
\N \N | 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 \N | Clove garlic |
\N \N | Flour |
\N \N | 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 1½ Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.