| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chuck or rump (Elk or Deer) |
| 1 |
tb |
Margarine or butter |
| 2 |
c |
Tomato juice |
| 1 |
tb |
Salt |
| 1 |
|
Clove garlic |
| 4 |
|
Medium potatoes |
| 6 |
|
Carrots |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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