Wednesday, November 12, 2008

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 tspn Gouldens spicy brown mustard
1 tbs Worcestershire sauce
1/4 cup lemon juice
1 lg Red Onion (sliced)
1 Can 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
crock-pot cooker and add remaining ingredients.
Cover and cook on low 10 to 12 hours. As I always
stated before I also add carrots and potatoes , makes
a fabulous crock pot meal.

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.

1 comment:

Rick Kratzke said...

I am for sure going to add this to my notes.