Roast Venison


Published: March 19, 2009

    ½ cup vinegar
    3 gloves of crushed garlic
    2 tbsp salt
    2 tbsp soya sauce
    1 tsp oregano
    1 tsp ginger

Mix ingredients together and add just enough water to cover venison.
Place in refrigerator overnight.

    5 lb venison roast
    2 tbsp flour
    2 cloves crushed garlic
    2 tbsp brown sugar
    1 tsp dijon mustard
    1 tbsp Worcestireshire sauce
    ¼ cup lemon juice
    1 large onion, sliced

Allow venison to stand overnight in marinade in refrigerator.
Season with pepper.
Roll in flour and brown in hot frying pan.
Place in slow cooker and add remaining ingredients.
Cover and cook on low for 12 16 hours

Ready to serve

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