Braised Venison with Sour Cream Gravy

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