Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Roast venison   Yield: 6 Servings   4 lb Venison roast(elk moose deer      2 tb Flour 2 Cloves garlic (minced)      2 tb Brown sugar 1 ts Prepared mustard      1 tb Worcestershire sauce 1/4 c Vinegar or lemon juice      1 lg Onion (sliced) 1 cn Tomatoes (14 oz can) MARINADE      1/2 c Vinegar 2 Cloves garlic (minced)      1 tb Salt 1/2 c Red 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.