Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Chuck or rump (Elk or Deer) 1 Clove garlic
1 tb Margarine or butter 4 Medium potatoes
2 c Tomato juice 6 Carrots
1 tb Salt

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.

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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