Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Venison shoulder |
| ½ cup | Tomato juice |
| ½ cup | Red wine |
| 2 tablespoons | Horseradish |
| \N \N | Salt and pepper |
| \N \N | Flour and shortening |
| 8 smalls | Whole onions |
| 6 mediums | Sliced carrots |
| 6 \N | Stalks celery |
| 2 smalls | Turnips (halved) |
| 8 \N | 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.
Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 16:12:02 -0600 From: Pam and KerryAnn Cobb <priss@...>