Categories: Meats, Wild game 
      Yield: 4 servings 
  
      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.