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