Italian-Style Pot Roast - VENISON

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Sep 3, 2001

It's almost hunting season. I haven't ever been a huge fan of deer meat of any kind, but I saw this recipe, and thought perhaps I might give it a try.

Venison doesn't have to be gamey if cook properly. For all you hunters, and more importantly you hunters wives, try this on for size, and you tell me what you think?

Italian-Style Pot Roast - VENISON

3-4 lb venison pot roast
2 Tbsp fat
salt(kosher) and pepper(fresh cracked)
1 8oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
1 clove garlic
flour
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 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.

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