4 lb venison roast; elk,moose,or
-deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb Worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat
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.
