Yield: 6 servings

2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots

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.