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LOCATION: Recipes >> Variety Meats >> Venison Roast 03

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Roast Venison

4 lb venison roast (elk,moose,deer, beef)
2 Tbsp flour
6 cloves garlic (minced)
1 Tbsp pickling spices
3 Tbsp brown sugar
1 Tbsp molasses
2 tsp Guldens spicy brown mustard
1 Tbsp Worcestershire sauce
1/4 cup lemon juice
1 lg red onion (sliced)
1 cn stewed tomatoes (14 oz can)

1/2 cup vinegar
3 cloves garlic (minced)
1 Tbsp salt
1/2 cup Merlot wine
cold water to cover meat

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.

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