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Italian Style Venison Pot Roast




Source of Recipe


Internet






List of Ingredients



• 3-4 lb. venison roast
  
• 2T. fat
  
• salt and pepper
  
• 1 (8oz) can tomato sauce
  
• 1c. dry red wine
  
• 1 med. onion, chopped
  
• 1c. celery, chopped
  
• 1T. parsley, minced
  
• 2t. oregano
  
• 1 clove garlic
  
• flour
  
• water
  






Instructions



1. In Dutch oven, brown roast on all sides in fat. Add salt and pepper. Combine remaining ingredients, except flour, and pour over roast.
   
2. Cover and bake 3-4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2T. of water and 1 1/2T. flour for each cup of liquid.
   
3. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.