Recipe - Roast Venison

4 pound Venison roast(elk,moose,deer
2 tablespoon Flour
2 Cloves garlic (minced)
2 tablespoon Brown sugar
1 teaspoon Prepared mustard
1 tablespoon Worcestershire sauce
One fourth cup Vinegar or lemon juice
1 lg Onion ( cut or sliced up )
1 cn Tomatoes (14 ounce can)
MARINADE
One half cup Vinegar
2 Cloves garlic (minced)
1 tablespoon Salt
One half cup Red wine
Cold water to cover meat

Let the meat stand at room temperature for 8 hours then marinade the
venison over night in the refrigerator. This opens the pores of the meat
when at room temp and when cooling will draw in the marinade. Season with
salt, roll in flour and brown in hot skillet. Place in crockpot 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 or
game birds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini