Yield: 6 servings

4 lbs Venison roast

2 tbsp Flour

2 tbsp Brown sugar

1 tbsp Worcestershire sauce

1 large Onion (sliced)

MARINADE

2 Cloves garlic (minced)

Cold water to cover meat

-elk, moose, or deer)

2 Cloves garlic (minced)

1 tsp Prepared mustard

1/4 cup Vinegar or lemon juice

1 can Tomatoes (14 oz can)

1/2 cup Vinegar

2 tbsp Salt

Procedures

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