Italian-Style Pot Roast - VENISON

3-4 lb   venison pot roast
  2 Tbsp fat
  1 cup  dry red wine
  1 cup  celery, chopped
  2 tsp  oregano
  1 Tbsp parsley, minced
  1 clove garlic
  1 8oz can tomato sauce
  1 medium onion, chopped
    flour
    water
    salt and pepper

In Dutch oven, brown roast on all sides in fat.  Add salt and pepper to
taste.  Combine remaining ingredients, except flour, and pour over pot
roast.  Cover and bake 3 to 4 hours at 300.  Pour off liquid and
measure.  Mix a smooth paste of flour and water, measuring 2 Tbl of
water and 1 1/2 Tbl of flour for each cup of liquid.  Gradually add hot
liquid, stirring constantly and cook until thickened.  Correct
seasoning.

>From Theresa J. Farney, Colorodo Springs Sun


	Elk Tenderloid with Brandy Mustard Sauce - VENISON

  2 elk  tenderloins, 8-10 oz each
         sliced bacon
1/2 cup  sliced mushrooms
  1 Tbsp Grey Poupon mustard
1/4 cup  onion, finely diced
1/4 cup  bell pepper, diced
1/2 cup  brown gravy
1 1/2 oz. brandy
  1 clove garlic
    thyme
    ground black pepper

Remove silverskin from tenderloins and rub meat with split garlic
cloves.  Sprinkle lightly with thyme and black pepper.  Wrap bacon
around tenderloin and use toothpick to secure.  Place in hot frypan and
saute until bacon is cooked.  Note: tenderloins should not be cooked
past medium rare.  Remove from pan and pour off excess grease.  Place
onion and bell pepper in pan for 30 seconds, add mushrooms and saute
until tender.

Add brandy to hot pan and flame.  Caution should be used in this step.
When flame dies, add brown gravy and mustard and stir until mixture is
smooth.  Pour mixture over tenderloins on warm platter.  Serve dish with
wild rice or rice pilaf and a green vegetable.

>From Bill Parton, Chef, Buckhorn Exchange Restaurant

Note:  When my stepdad cooked this, I thought the meat was too rare and 
there was too much gravy, so you may want to adjust as necessary.