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Roast Venison

Roast Venison


  • 4 lb. Venison roast; elk, moose, or deer
  • 2 tb Flour
  • 2 Cloves garlic (minced)
  • 2 tb Brown sugar
  • 1 tsp. Prepared mustard
  • 1 tb Worcestershire sauce
  • 1/4 c Vinegar or lemon juice
  • 1 large Onion (sliced)
  • 1 can Tomatoes (14 oz can)


  • 1/2 c Vinegar
  • 2 Cloves garlic (minced)
  • 2 tb Salt
  • Cold water to cover meat


  1. Marinade the venison over night in the refrigerator.
  2. Season the venison with salt, roll in flour and brown in hot skillet.
  3. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.


  1. Mix ingredients together in a bowl just large enough to cover venison with water.

No need to stir with this recipe for marinade.

You can use this marinade for "red" meats (including rabbits) or game birds.

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