Roast Venison

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Title: Roast Venison
Categories: Meats, Canadian
Yield: 6 servings

4 lb Venison roast; 1 lg Onion (sliced)
-elk,moose,or deer) 1 cn Tomatoes (14 oz can)
2 tb Flour MARINADE
2 Cloves garlic (minced) 1/2 c Vinegar
2 tb Brown sugar 2 Cloves garlic (minced)
1 ts Prepared mustard 2 tb Salt
1 tb Worcestershire sauce Cold water to cover meat
1/4 c Vinegar or lemon juice

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

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