Recipe - Venison

4 pound Venison shoulder
One half cup Tomato juice
One half cup Red wine
2 tablespoon Horseradish
Salt and pepper
Flour and shortening
8 small Whole onions
6 md Sliced carrots
6 Stalks celery
2 small Turnips (halved)
8 Peeled potatoes

Roll the shoulder in seasoned flour (salt and pepper to taste) and place in
a hot kettle, browning it on all sides in hot shortening. Add horseradish,
tomato juice, and red wine. Cover and cook slowly for 3 hours, adding water
to prevent burning. About 45 minutes before end of cooking time, add
onions, clery, carrots, potatoes, turnips and salt. Thicken the juice with
flour for good gravy.

Posted to EATL Digest 16 November 96

Date: Sun, 17 Nov 1996 16:12:02 0600

From: Pam and KerryAnn Cobb priss@AMARANTH.COM