• 2 large venison shanks (or roast)
  • 1 lb. carrots, diced
  • 1 c. onions, diced
  • 4 potatoes, diced
  • 1 small head cabbage, sliced thin
  • Salt and pepper to taste
  • 1 large can tomatoes

    Preheat oven to 375 degrees. Place venison in roasting pan. Cover the shanks with water and season with salt and pepper. Cook in oven until tender. Remove meat from the roasting pan and place in large stock pot. Add vegetables, salt, pepper, and tomatoes; cook until well done approximately 2 ½ hours.