2 1/2 lb. chuck or rump venison
1 tbs margarine or butter
2 c tomato juice
1 tbs salt
1 clove garlic
4 medium potatoes
Brown meat slowly in margarine or butter. When well browned add
tomato juice, salt, garlic, potatoes and carrots. Place in slow cooker and cover lightly and cook on low until tender, about 6 1/2 to 8 hours.