Roast Venison

Servings: 6
Ingredients:

4 lb Venison roast;
-elk,moose,or deer)
2 tb Flour
2    Cloves garlic (minced)
2 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1/4 c  Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 c  Vinegar
2    Cloves garlic (minced)
2 tb 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.

From: LINDSEY JONES
Conf: (1114) F-INTERCOOK

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