Categories: Meats, Pot roast, Roast 
      Yield: 4 servings 
  
      4 lb Venison pot roast 
      2 tb Fat 
           Salt and pepper 
      8 oz Can tomato sauce 
      1 c  Dry red wine 
      1 md Onion, chopped 
      1 c  Celery, chopped 
      1 tb Parsley, minced 
      2 t  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 1/2 Tbl of flour for each cup of liquid.  Gradually add hot liquid, 
  stirring constantly and cook until thickened.  Correct seasoning.