Yield: 6 servings
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 can tomatoes (14 oz can)
Marinade
1/2 c vinegar
2 cloves garlic (minced)
2 TB salt
1 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.
