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.