Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  venison shoulder roast -- (approx.)
  3        tablespoons  all-purpose flour
  1           teaspoon  salt
     1/2      teaspoon  ground pepper
     1/4      teaspoon  allspice
  2        tablespoons  shortening
  1                cup  apple juice
  1                cup  bouillon
  1                cup  celery -- 2" pieces
  3             medium  potatoes -- quartered
  4                     carrots -- cut in 3" pieces
  1           teaspoon  thyme

Preparation:

Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours . If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make The flavor of apples compliments wild game. This recipe uses apple cider to enhance the flavor of venison roast as well as provide some acidity for tenderizing. more gravy.

Nutritional Information:

869 Calories (kcal); 27g Total Fat; (27% calories from fat); 14g Protein; 148g Carbohydrate; 0mg Cholesterol; 2368mg Sodium