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ROAST VENISON II




Source of Recipe


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1/2 cup vinegar
2 cloves garlic (minced)
1 Tbsp salt
1/2 cup red wine

4 lb venison roast (elk, moose, 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 can tomatoes (14 oz can)

For marinade: Mix together vinegar, garlic, salt, red wine and
enough cold water to cover meat.

Let the meat stand at room temperature for 8 hours then marinate
the venison over night in the refrigerator.

Season with salt, roll in flour and brown in hot skillet. Place
in crock-potcooker and add remaining ingredients. Cover and cook
on low 10 to 12 hours.