4 lb Venison roast (elk, moose, or 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)
1 can Tomatoes (14 ounce can)
MARINADE
1/2 cup Vinegar
2 Cloves garlic (minced)
2 tablespoons Salt
Cold water to cover meat
Yield: 6 servings
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.