| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 4 | lb | Venison roast(elk,moose,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) | |
| 1 | tb | Salt |
| 1/2 | c | Red wine |
| Cold water to cover meat |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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