Roast Venison Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Venison roast, (elk,moose,deer
2 tbsp: Flour,
2 Cloves: garlic, minced
2 tbsp: Brown sugar,
1 tsp: Prepared mustard,
1 tbsp: Worcestershire sauce,
1/4 cup: Vinegar or lemon juice,
1 large: Onion, sliced
1 can: Tomatoes, 14 oz can
MARINADE,
1/2 cup: Vinegar,
2 Cloves: garlic, minced
1 tbsp: Salt,
1/2 cup: Red wine,
Cold water to cover meat,
Directions:
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
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 or game birds.
Source from luhu.jp
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
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 or game birds.
Source from luhu.jp