If you want a thicker gravy, boil gravy over high heat, keeping the sliced meat warm.
2 pound Venison Round Roast
3 tablespoon Olive Oil
2 medium onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1.5 teaspoon teaspoons minced rosemary, or ½ teaspoon dried leaves, crumbled
1.5 teaspoon minced sage
6 juniper berries, crushed (optional)
.5 cup dry red wine
1 cup chopped canned plum tomatoes, with juice
1 cup low-sodium beef broth
1 pinch Salt and freshly ground pepper, to taste
In a large nonstick saucepan or Dutch oven, heat the oil. Add the roast and brown on all sides. Transfer the roast to a plate. Add the onions, carrot, celery, garlic, rosemary, sage and juniper (if using). Sauté’, stirring constantly, until the vegetables are golden and fragrant, about ten minutes. Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of pan. Return the roast to the pan; cook 2 minutes. Stir in the tomatoes, broth, salt and pepper (the liquid should cover only about 1/3 of the meat); partially cover and bring to a boil.
Reduce the heat and simmer gently, turning the meat occasionally, until tender when tested with a fork, about two hours. Skim any fat from gravy before serving. Slice meat thinly across the grain and reheat in the gravy over a low heat.