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    Italian Style Venison Pot Roast

    Source of Recipe


    List of Ingredients

    • 3-4 lb. venison roast
    • 2T. fat
    • salt and pepper
    • 1 (8oz) can tomato sauce
    • 1c. dry red wine
    • 1 med. onion, chopped
    • 1c. celery, chopped
    • 1T. parsley, minced
    • 2t. oregano
    • 1 clove garlic
    • flour
    • water


    1. In Dutch oven, brown roast on all sides in fat. Add salt and pepper. Combine remaining ingredients, except flour, and pour over roast.
    2. Cover and bake 3-4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2T. of water and 1 1/2T. flour for each cup of liquid.
    3. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.




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