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    Venison: Roast Venison


    Source of Recipe


    internet

    List of Ingredients




    4 pounds Venison roast (elk,moose,deer)
    2 tablespoons Flour
    2 Cloves garlic (minced)
    2 tablespoons Brown sugar
    1 teaspoon Prepared mustard
    1 tablespoon Worcestershire sauce
    1/4 cup Vinegar or lemon juice
    1 large Onion (sliced)
    14 ounces can tomatoes

    MARINADE
    1/2 cup Vinegar
    2 Cloves garlic (minced)
    1 tablespoon Salt
    1/2 cup Red wine
    Cold water to cover meat

    Recipe



    Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. 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. Serves 6.

    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 or game birds.

 

 

 


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