|2½ pounds||Chuck or rump (Elk or Deer)|
|1 tablespoon||Margarine or butter|
|2 cups||Tomato juice|
Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3½ hours. Add potatoes and carrots about 45 minutes before meat is done.
Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)
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