Title: Roast Venison
Categories: Meat Canadian Venison Game
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

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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