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 ts 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.