Prep Time: 20 minutes
Cook Time: 3 hours (or until tender)
3 lbs venison, round or rump
salt and pepper
1 t celery seed
2 T prepared mustard or horseradish
1 cup strained tomatoes
Season the venison with salt and pepper and roll in flour. Place in Dutch over or heavy, covered pan. Brown on all side in melted fat; add the celery seed, prepared mustard or horseradish, and strained tomatoes.
Cover and simmer 3 hours or until tender.