| 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
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”