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Venison Pot Roast

4 lb Venison pot roast
2 tb Fat
Salt & pepper
1 8oz can tomato sauce
1 c Dry red wine
1 md Onion, chopped
1 c Celery, chopped
1 tb Parsley, minced
2 ts Oregano
1 Clove garlic

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

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