Roast Venison

13 ingredients
6 steps

Ingredients

  • 4 pounds venison roast
  • 2 tablespoons flour, all-purpose
  • 2 each garlic cloves minced
  • 2 tablespoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 tablespoon worcestershire sauce
  • 1/4 cup lemon juice
  • 1 large onions sliced
  • 1 can tomatoes
  • 1/2 cup vinegar
  • 2 each garlic cloves minced
  • 1 tablespoon salt
  • 1/2 cup red wine

Directions

  1. 1
    Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator.
  2. 2
    This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
  3. 3
    Season with salt, roll in flour and brown in hot skillet.
  4. 4
    Place in crock-pot cooker and add remaining ingredients.
  5. 5
    Cover and cook on low 10 to 12 hours.
  6. 6
    For the marinade, mix ingredients together in a bowl just large enough to cover venison with water.

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