Slow cooker recipe. ROAST VENISON
4 pound venison roast 2 T. flour 2 cloves garlic, minced 1 large onion, sliced 2 T. brown sugar 1 tsp. mustard 1 T. Worcestershire sauce 1/4 C. vinegar or lemon juice 1 14 1/2 ounce can tomatoes Allow fresh or frozen venison to stand overnight in refrigerator in Marinade 1 or 2 (recipe for marinade below). Season with salt, roll in flour and brown in hot skillet. Place in slow cooker. Add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE (good for all types of game) 1/2 C. vinegar 2 cloves garlic, minced 2 T. salt Cold water to cover game Mix ingredients together in bowl just large enought to cover game with water. Soak frozen (thawed) or fresh game overnight in refrigerator. No need to stir this marinade. Use for red meat or game birds. **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
