Yield: 6 servings
4 lbs Venison shoulder
-Salt and pepper
3 tbsp Shortening
2 tbsp Horseradish
1/2 cup Tomato juice
1/2 cup Red wine
Rub shoulder with salt, peper and flour.
Melt shortening in kettle, add meat, browning quickly on all sides.
Add horseradish, tomato juice and wine.
Cover, cook slsowly for 3 hours, adding water as needed.
Thicken the juice with flour to make good gravy.