Yield: 6 servings
2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots
Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2
hours. Add potatoes and carrots about 45 minutes before meat is done.
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