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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 ½ hours. Add potatoes and carrots about 45 minutes before meat is done.
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