SC - Fw: deer steaks

[Louise Sugar]

from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:03 PM
Subject: more venison


>Roast Venison
>
>6 servings
>
>      4 lb Venison roast;                       1 lg Onion (sliced)
>           -elk,moose,or deer)                 1 cn Tomatoes (14 oz can)
>      2 tb Flour                                    MARINADE
>      2    Cloves garlic (minced)            1/2 c  Vinegar
>      2 tb Brown sugar                           2    Cloves garlic
(minced)
>      1 ts Prepared mustard                   2 tb Salt
>      1 tb Worcestershire sauce             Cold water to cover meat
>      1/4 c  Vinegar or lemon juice
>
>  Marinade the venison over night in the refrigerator. 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 (including rabbits) or game birds.

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