Subject: Venison Pot Roast
From: "Karl E. Moser (KE3NF)" <[email-masked]>
Date: 31 Jan 1999 18:24:25 -0700
Newsgroups: rec.food.recipes

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

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