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. Venison printer friendly version located here.
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