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Marinade
½ cup vinegar
3 gloves of crushed garlic
2 tbsp. salt
2 tbsp. Soya sauce
1 tsp. oregano
1 tsp. ginger
Mix ingredients together and add just enough water to cover venison.
Place in refrigerator overnight
5 LB venison roast
2 tbsp. flour
2 cloves crushed garlic
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
¼ cup lemon juice
1 large onion, sliced
Allow venison to stand overnight in marinade in refrigerator.
Season with pepper
Roll in flour and brown in hot frying pan.
Place in slow cooker and add remaining ingredients.
Cover and cook on low for 12 16 hours
Submitted by Jordan Salvia
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