Roast Venison

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Title: Roast Venison
Categories: Meats, Wildgame
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 cn Tomatoes (14 oz can)
MARINADE
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat

Marinate 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 U/L to Cooking by Burt
Ford. 5/95
From: kneadles@esosoft.com (Hugs)

Date: Sat, 14 Mar 1998 09:45:27 -0500

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