Venison 4 lb Venison shoulder
1/2 c Tomato juice
1/2 c Red wine
2 tb Horseradish
Salt and pepper
Flour and shortening
8 sm Whole onions
6 md Sliced carrots
6 Stalks celery
2 sm 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.
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