Roast Venison

By

Published: March 19, 2009

Marinade
    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

Follow us on

Advertisement


Advertisement

WJBF: Make Us Your Home Page | FCC-EEO Report | FCC 388 | FCC398 | Site Search | See news developing? Email or call our Tipline at 706-722-0110. (*66 for Verizon wireless customers)
Partners: MascotVote.com | WJBF Classifieds
Regional Partners: WSAV | SCNow | WRBL | WSPA | WCBD