Venison - Italian-Style Pot Roast
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3-4 lb venison pot roast
2 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