Recipe - Italian-Style Pot Roast - Venison

4 pound Venison pot roast
2 tablespoon Fat
Salt and pepper
8 ounce Can tomato sauce
1 cup Dry red wine
1 md Onion, chopped
1 cup Celery, chopped
1 tablespoon Parsley, minced
2 teaspoon 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 One half Tbl
of flour for each cup of liquid. Gradually add hot liquid, stirring
constantly and cook until thickened. Correct seasoning.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini