# 2-3 pounds boneless venison roast
# 2 tablespoons cooking oil
# 2/3 cup tomato juice
# 1/2 cup finely chopped onion
# 1/2 cup finely chopped carrot
# 2 teaspoons beef bouillon
# 3 tablespoons flour
# 1/2 cup sour cream or plain yogurt
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.
# 2 tablespoons cooking oil
# 2/3 cup tomato juice
# 1/2 cup finely chopped onion
# 1/2 cup finely chopped carrot
# 2 teaspoons beef bouillon
# 3 tablespoons flour
# 1/2 cup sour cream or plain yogurt
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.
