Crock-Pot Venison
By: Anonymous
Published: Thursday, February 11, 2010 - 10:20pm

Ingredients




1 Venison roast, boneless To 4 pounds)
cup Vinegar, plus ⅓ cup
2 tablespoons Salt, (plus 1 teaspoon)
7 Garlic cloves, chop, divide
Flour
2 tablespoons Vegetable oil
1 lrg Onion, sliced
3 tablespoons Brown sugar
teaspoon Dry mustard
3 tablespoons Worcestershire sauce
1 can Tomatoes, (14-oz)

Preparation

1 Put roast in a deep bowl. Make a marinade using 1/2 cup vinegar, 2 tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding enough water to cover venison. Cover and refrigerate overnight. 2 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. 3 Transfer roast to slow-cooker and add sliced 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. 4 Serves 6.