Italian-style pot roast - venison

Yield: 4 servings

4 lbs Venison pot roast

Salt and pepper

1 cup Dry red wine

1 cup Celery, chopped

2 tsp Oregano

Flour

2 tbsp Fat

8 oz Can tomato sauce

1 med Onion, chopped

1 tbsp Parsley, minced

1 Clove garlic

Water

Procedures

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 ½ tbl of flour for each cup of liquid.

Gradually add hot liquid, stirring constantly and cook until thickened.

Correct seasoning