Recipe - Crock-Pot Venison

1 Venison roast; boneless
To 4 pounds)
One half cup Vinegar; plus 1/3 cup
2 tablespoon Salt; (plus 1 teaspoon)
7 Garlic cloves; chop; divide
Flour
2 tablespoon Vegetable oil
1 lg Onion; cut or sliced up
3 tablespoon Brown sugar
1 One half teaspoon Dry mustard
3 tablespoon Worcestershire sauce
1 cn Tomatoes; (14oz)

Put roast in a deep bowl. Make a marinade using One half cup vinegar, 2
tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding
enough water to cover venison. Cover and refrigerate overnight.

Remove venison from marinade and pat dry. Sprinkle meat with remaining
teaspoon of salt and dredge with flour. Heat oil in a heavy skillet and
brown roast on all sides.

Transfer roast to slowcooker and add cut or sliced up onion. In a bowl, mix brown
sugar, mustard, 3 tablespoons flour and Worcestershire to a paste. Stir in
tomatoes, remaining vinegar and chopped garlic. Add to slow cooker. Cover
and cook meat on low setting for 8 to 10 hours, until tender. Serves 6.

Per serving: 641 calories, 15 grams fat (21 percent fat from calories), 318
milligrams cholesterol, 89 grams protein, 33 grams carbohydrate, 4,082
milligrams sodium.

SOURCE: "To Market, To Market" by the Junior League of Owensboro, Ky.,
cited in "The Junior League Centennial Cookbook." Recipe appeared in the
August 21 edition of the Raleigh News & Observer. Format in MealMaster by
Karen Adler SPXB77A@Prodigy.com.
Posted to BakeryShoppe Digest V1 #480 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997