- 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.
"All the animals of the earth, all the birds of the sky, all the small animals that scurry along the ground,
and all the fish in the sea will look on you with fear and terror. I have placed them in your power.
I have given them to you for food, just as I have given you grain and vegetables. "
Genesis 9:2-3
