Venison - Italian-Style Pot Roast
3-4 lb venison pot roast2 Tbsp fat
pepper
1 8oz can tomato sauce
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
1 clove garlic
1 c. dry red wine (i know wine isn't paleo- come up with a substitute)
In Dutch oven, brown roast on all sides in fat. Add pepper to taste.
Combine remaining ingredients, and pour over pot roast.
Cover and bake 3 to 4 hours at 300.
Adapted from Theresa J. Farney, Colorodo Springs Sun
