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| Home -> [Game, Italian, Meats, Venison, Western European] -> [Italian-style pot roast - venison Recipe] |
Italian-style pot roast - venison
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Game, Italian, Meats, Venison, Western European |
Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | In dutch oven, brown roast on all sides in fat. | | 2 | Add salt and pepper to taste. | | 3 | Combine remaining ingredients, except flour, and pour over pot roast. | | 4 | Cover and bake 3 to 4 hours at 300. | | 5 | Pour off liquid and measure. | | 6 | Mix a smooth paste of flour and water, measuring 2 tbl of water and 1 ?tbl of flour for each cup of liquid. | | 7 | Gradually add hot liquid, stirring constantly and cook until thickened. | | 8 | Correct seasoning |
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