| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Venison pot roast |
| 2 |
tb |
Fat |
|
|
Salt & pepper |
| 1 |
|
8oz 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 & pepper to
taste. Combine remaining ingredients, except flour, & pour over pot
roast. Cover & bake 3 to 4 hours at 300. Pour off liquid & measure.
Mix a smooth paste of flour & water, measuring 2 Tbls. of water & 1
1/2 Tbls. of flour for each cup of liquid. Gradually add hot liquid,
stirring constantly & cook until thickened. Correct seasoning.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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