Yield: 6 servings
Measure | Ingredient |
---|---|
2½ pounds | Chuck or rump (Elk or Deer) |
1 tablespoon | Margarine or butter |
2 cups | Tomato juice |
1 tablespoon | Salt |
1 \N | Clove garlic |
4 \N | Medium potatoes |
6 \N | Carrots |
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)