Venison Pot Roast

Ingredients

• 1 medium venison rump roast
• salt to taste
• pepper to taste
• 1 clove garlic
• 2 Tbsp vegetable oil
• 2 Tbsp all-purpose flour
• 12 c water
• 1 large onion
• 3 Tbsp tomato paste

Directions

1. The day before cooking season venison thoroughly with salt and pepper Stuff meat with garlic and refrigerate overnight Brown venison in hot oil Remove roast Add flour and water stirring constantly to make a light brown roux Add tomato paste and cook for 1 minute Add onion and return to Dutch oven Cover cook slowly for 5 hours or until tender