Roast venison

Yield:
6 servings

4 lb Venison roast; elk,moose,or deer)
2 Tbsp Flour
2 Cloves garlic (minced)
2 Tbsp Brown sugar
1 tsp Prepared mustard
1 Tbsp Worcestershire sauce
1/4 cup Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 cup Vinegar
2 Cloves garlic (minced)
2 Tbsp Salt
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.
Source: http://www.findmearecipe.com


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