posted by Terra80 04-11-101 3:35 PM
Crockpot Venison
1 boneless venison roast (3-4 lbs.)
1/2 c. plus 1/3 c. vinegar
2 T. plus 1 t. salt
7 cloves garlic, chopped
flour
2 T. veg. oil
1 lg. onion, sliced
11/2 t. dry mustard
3 T. brown sugar
3 T. Worcestershire sauce
1 (14 oz) can tomatoes
Put roast in deep bowl. Make a marinade using 1/2 c. vinegar, 2 T. salt and 4 of the garlic cloves. Pour marinade over roast, adding enough water to cover the venison. Cover and refrigerate overnight.
Remove from marinade and pat dry. Sprinkle meat with remaining t. salt and dredge in flour. Heat oil in skillet and brown meat on all sides. Transfer to crockpot and add onion. In bowl, mix brown sugar, mustard, 3 T. flour and Worcestershire to a paste. Stir in tomatoes, remaining 1/3 c. vinegar and the 3 cloves garlic. Cook on LOW for 8-10 hours, til tender.
Serves: 6
Source: Junior League Centennial Cookbook - posted by: Susan/Kentfield,CA at epicurious.com (Gail's)