Meats: Crockpot Roast Venison
Source of Recipe
internet
List of Ingredients
4 pounds Venison roast (elk, moose, deer)
2 tablespoons oat 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)
(original recipe calls for 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.
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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