Title: Venison Shoulder in Red Wine
Categories: Venison Game
Yield: 6 Servings

4	lb	Venison shoulder Salt and pepper Flour
3	tb	Shortening
2	tb	Horseradish
1/2	c	Tomato juice
1/2	c	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. Source: Woman's Exchange.

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