Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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