Yield: 6 Servings
|1||Venison roast; boneless|
|To 4 pounds)|
|½ cup||Vinegar; plus 1/3 cup|
|2 tablespoons||Salt; (plus 1 teaspoon)|
|7||Garlic cloves; chop; divide|
|2 tablespoons||Vegetable oil|
|1 large||Onion; sliced|
|3 tablespoons||Brown sugar|
|1½ teaspoon||Dry mustard|
|3 tablespoons||Worcestershire sauce|
|1 can||Tomatoes; (14-oz)|
Put roast in a deep bowl. Make a marinade using ½ cup vinegar, 2 tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding enough water to cover venison. Cover and refrigerate overnight.
Remove venison from marinade and pat dry. Sprinkle meat with remaining teaspoon of salt and dredge with flour. Heat oil in a heavy skillet and brown roast on all sides.
Transfer roast to slow-cooker and add sliced onion. In a bowl, mix brown sugar, mustard, 3 tablespoons flour and Worcestershire to a paste. Stir in tomatoes, remaining vinegar and chopped garlic. Add to slow cooker. Cover and cook meat on low setting for 8 to 10 hours, until tender. Serves 6.
Per serving: 641 calories, 15 grams fat (21 percent fat from calories), 318 milligrams cholesterol, 89 grams protein, 33 grams carbohydrate, 4,082 milligrams sodium.
SOURCE: "To Market, To Market" by the Junior League of Owensboro, Ky., cited in "The Junior League Centennial Cookbook." Recipe appeared in the August 21 edition of the Raleigh News & Observer. Format in Meal-Master by Karen Adler SPXB77A@....
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@... (Angela L Gilliland) on Dec 31, 1997