Ingredients

• 1  2- to 3-pound boneless venison shoulder or rump roast
• 1  tablespoon cooking oil
• 1  6-ounce can (2/3 cup) tomato juice
• 1/2  cup finely chopped onion (1 medium)
• 1/2  cup finely chopped carrot (1 medium)
• 1  teaspoon instant beef bouillon granules
• 3  tablespoons all-purpose flour
• 1/2  cup dairy sour cream
•   Salt (optional)
•   Black pepper (optional)
•   Hot cooked noodles or mashed potatoes (optional)

Directions

1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Drain off fat. Add tomato juice, onion, carrot, and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender. Transfer meat to a platter. Keep warm.

2. For gravy, measure vegetable mixture; skim fat. If necessary, add enough water to vegetable mixture to equal 2 cups. Return to Dutch oven. Stir flour into sour cream. Stir into vegetable mixture in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season to taste with salt and pepper. Serve gravy with meat and, if desired, noodles or mashed potatoes.

3. Makes 6 to 8 servings

4. Slow cooker directions: Trim fat from meat and brown as above.. Place onion and carrot in a 3-1/2- or 4-quart slow cooker. Cut meat to fit in cooker; place on top of vegetables. Combine tomato juice and bouillon granules. Add to cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a serving platter; keep warm. Prepare gravy in a saucepan on the range top as in step 2. Serve as above.