4 lb Shoulder roast of venison

           Flour seasoned with salt and
           Pepper
      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.