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Ingredientes
- 1 x Venison pot roast - (3 to 4 lbs)
- 2 Tbsp. Fat Salt to taste Freshly-grnd black pepper to taste
- 1 can Tomato sauce - (8 ounce)
- 1 c. Dry red wine
- 1 med Onion minced
- 1 c. Celery minced
- 1 Tbsp. Parsley chopped
- 2 tsp Oregano
- 1 x Garlic clove chopped Flour as needed Water as needed
Direcciones
- In Dutch oven, brown roast on all sides in fat. Add in salt and pepper to taste. Combine remaining ingredients, except flour and water, and pour over pot roast. Cover and bake 3 to 4 hrs at 300 degrees.
- 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 c. of liquid. Gradually add in warm liquid, stirring constantly and cook till thickened. Correct seasonings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 921g | |
| Calories 488 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2685mg | 112% |
| Potassium 2743mg | 78% |
| Total Carbs 69.92g | 19% |
| Dietary Fiber 13.3g | 44% |
| Sugars 28.05g | 19% |
| Protein 11.28g | 18% |
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