 Tomato Venison Pot RoastIngredients: 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 6 carrots Preparation: 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.   |
