Roast Venisoncanadian, game, meats 4 lb venison roast; elk,moose,or deer) 2 tablespoon flour 2 cloves garlic (minced) 2 tablespoon 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 oz can) 1 marinade 1/2 cup vinegar 2 cloves garlic (minced) 2 tablespoon 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. From: LINDSEY JONES Conf: (1114) F-INTERCOOK |
