Serves: 8
Total Calories: 37

1 deer roast or elk roast (4 to 6 lb.)
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons bacon drippings
2 carrots peeled and coarsely chopped
2 (4-ounce) cans mushrooms mushroom stems and pieces
1 (8-ounce) can tomato sauce
1 cup red Burgundy
1/2 cup onion chopped
1/2 cup celery chopped
1/4 cup parsley chopped fresh
1 to 2 tablespoon oregano

Remove fat and bone from meat. Rinse, dry and tie into shape. On waxed paper, combine flour, salt and pepper. Coat roast with flour mixture. In a heavy Dutch oven over medium heat, brown meat in bacon drippings. Pour off excess drippings.

Add carrots, mushrooms, tomato sauce, Burgundy, onion, celery, parsley and oregano bring to a boil. Cover and bake at 325° for 3 to 4 hours or until meat is tender, turning meat occasionally. Transfer meat to a heated platter, cover. Thicken sauce with additional flour, if desired. Slice meat and serve sauce separately.

Nutritional Facts:

Serves: 8
Total Calories: 37
Calories from Fat: 0

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Venison Or Elk Roast