Roast Venisonmain dish, meats 4 lb venison roast(elk,moose,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) 1 tablespoon salt 1/2 cup red wine 1 cold water to cover meat Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. 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 or game birds. |
