SC - Fw: more venison
Louise Sugar
dragonfyr at tycho.com
Fri Feb 6 13:09:53 PST 1998
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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