Roast venison
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Venison roast; elk,moose,or deer) |
| 2 | tablespoons | Flour |
| 2 | Cloves garlic (minced) | |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Prepared mustard |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Vinegar or lemon juice |
| 1 | large | Onion (sliced) |
| 1 | can | Tomatoes (14 oz can) |
| MARINADE | ||
| ½ | cup | Vinegar |
| 2 | Cloves garlic (minced) | |
| 2 | tablespoons | Salt |
| Cold water to cover meat | ||
Directions
Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds.
From: LINDSEY JONES Conf: (1114) F-INTERCOOK