Crock-Pot Venison

Name: Crock-Pot Venison
Ingredients: 1 venison roast boneless To 4 pounds; 1 cup vinegar plus 1/3 cup; 2 tablespoons salt plus 1 teaspoon; 7 garlic cloves chop, divide; 2 tablespoons vegetable oil; 1 onion sliced; 3 tablespoons brown sugar; 1 teaspoon dry mustard; 3 tablespoons worcestershire sauce; 1 can tomatoes 14-oz

10 ingredients

3 steps

Ingredients

1 venison roast boneless To 4 pounds
1 cup vinegar plus 1/3 cup
2 tablespoons salt plus 1 teaspoon
7 garlic cloves chop, divide
2 tablespoons vegetable oil
1 onion sliced
3 tablespoons brown sugar
1 teaspoon dry mustard
3 tablespoons worcestershire sauce
1 can tomatoes 14-oz

Directions

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.