---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Wild game
       Yield: 4 servings
       4 lb Shoulder roast of venison
            Flour seasoned with salt and
       3 tb Cooking oil
       1    Onion, sliced
       1    Green pepper, sliced
       1    Garlic clove, minced
       1 cn Tomatoes (16-oz)
       1 tb Sugar
     1/2 c  Dry red wine
     1/2 ts Thyme
       1    Parsley sprig
       4    Cloves, whole
      20    Peppercorns
       2    Bay leaves, crushed
      12    Juniper berries, crushed
   Marinate meat overnight in whole milk. Discard marinade. Pat dry.
   Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven.
   When brown on all sides, remove the roast from the pot.
   In the same pan, saute the onion, green pepper, and garlic over moderate
   heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme
   to the Dutch oven and heat.
   Place the parsley, cloves, peppercorns, and bay leaves on a piece of
   double-thickness cheese cloth, and tie with a string into a bag. Add the
   bag to pot.
   When the mixture is boiling, add the browned roast and baste with sauce.
   Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender.
   Baste several times with pan juices during the roasting, slice thinly, and
   serve with pan juices.