Ingredients

  • 3 to 4# venison pot roast
  • 2 T. fat
  • 1 c. tomato sauce
  • 1 c. dry red wine
  • 1 med. onion, chopped
  • 1 c. celery, chop
  • 1 T. parsley, minced
  • 2 t. oregano
  • 3 cloves garlic
  • flour
  • water

Directions

In dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine other ingredients, except flour and pour over meat. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 T. of water and 1 1/2 T. flour for each cup of liquid. Gradually add hot liquid, stirring until thickened. Adjust seasonings. Good with pasta



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Submitted 6/13/05.
Source: Magazine
Submitted By: Savannah Wilson
dtm@xpressweb.com
Venison Italian Style