| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meats, Pot roast, Roast | 4 | Servings |
INGREDIENTS
| 4 | lb | Venison pot roast |
| 2 | T | Fat |
| Salt and pepper | ||
| 8 | oz | Can tomato sauce |
| 1 | c | Dry red wine |
| 1 | Onion, chopped | |
| 1 | c | Celery, chopped |
| 1 | T | Parsley, minced |
| 2 | t | Oregano |
| 1 | Clove garlic | |
| Flour | ||
| Water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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