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

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