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Roast Venison

4 lb Venison roast(elk, moose, deer, beef)
2 tb Flour
6 Cloves garlic (minced)
1 tbs pickling spices
3 tbs Brown sugar
1 tbs molasses
2 ts Gouldens spicy brown mustard
1 tbs Worcestershire sauce
1/4 cup lemon juice
1 lg Red Onion (sliced)
1 cn Stewed Tomatoes (14 oz can)


Marinade:
1/2 cup Vinegar
3 Cloves garlic (minced)
1 tbs 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 slow cooker 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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