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.
