Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Venison Pot Roast Followup-To: rec.food.cooking Date: 31 Jan 1999 18:24:25 -0700 Organization: @Home Network Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36B43487.98E19857@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30752 VENISON POT ROAST - The Eatery's Style 4 lb Venison pot roast 2 Tbsp Fat (Pork or Beef) Salt and pepper 2 Tbsp horse radish (cream style) 8 oz Can tomato sauce 1 cup Merlot Wine 1 large Red Onion, chopped 1 cup Sliced Carrots 1 can Stewed tomatoes 1 cup Celery, chopped 1 Tbsp Parsley, minced 2 tsp Oregano 4 Clove garlic Flour ( 1 1/2 tbs for each cup of liquid) Water ( As needed ) 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 Tbsp of water and 1 1/2 Tbsp of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning. -- Bon Appetit... Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.