Crock Pot Venison

1. 1

   Put the roast in a deep bowl.

2. 2

   Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic.

3. 3

   Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.

4. 4

   Remove the venison from the marinade and pat dry.

5. 5

   Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.

6. 6

   Heat the oil in a heavy skillet and brown the roast on all sides.

7. 7

   Transfer the roast to a crock-pot and add the sliced onion.

8. 8

   In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot.

9. 9

   Cook on the low setting for 8-10 hours, until tender.

* Per serving · 4 servings · Values may vary.