Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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