Name: Venison
Ingredients: 4 lb Venison shoulder; 1/2 c Tomato juice; 1/2 c Red wine; 2 tb Horseradish; Salt and pepper; Flour and shortening; 8 sm Whole onions; 6 md Sliced carrots; 6 Stalks celery; 2 sm Turnips (halved); 8 Peeled potatoes

In every generation we who confess the Lord Jesus are confronted with well-established offenses against Him, testing our courage. If we man up, some people will inevitably say we are moving too quickly and causing unnecessary provocation. That might be true. The moral nobility of a cause elevates no one above self-judgment, and crusaders can be the most self-righteous of all. But the lordship of Christ judges everything, including both the offenses He calls us to challenge and our own excuses for not doing so.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	lb	Venison shoulder
1/2	c	Tomato juice
1/2	c	Red wine
2	tb	Horseradish
		Salt and pepper
		Flour and shortening
8	sm	Whole onions
6	md	Sliced carrots
6		Stalks celery
2	sm	Turnips (halved)
8		Peeled potatoes

INSTRUCTIONS

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@AMARANTH.COM>

A Message from our Provider:

“Times change, God doesn’t.”