| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meats, Pot roast, Roast |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Venison pot roast |
| 2 |
tb |
Fat |
|
|
Salt and pepper |
| 8 |
oz |
Can tomato sauce |
| 1 |
c |
Dry red wine |
| 1 |
md |
Onion, chopped |
| 1 |
c |
Celery, chopped |
| 1 |
tb |
Parsley, minced |
| 2 |
ts |
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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