MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Roast Venison
  Categories: Meats, Wildgame
       Yield: 6 Servings
 
       4 lb Venison roast;
            -elk,moose,or deer)
       2 tb Flour
       2    Cloves garlic (minced)
       2 tb Brown sugar
       1 ts Prepared mustard
       1 tb Worcestershire sauce
     1/4 c  Vinegar or lemon juice
       1 lg Onion (sliced)
       1 cn Tomatoes (14 oz can)
            MARINADE
     1/2 c  Vinegar
       2    Cloves garlic (minced)
       2 tb Salt
            Cold water to cover meat
 
   Marinate 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.
 
   From: LINDSEY JONES Conf: (1114) F-INTERCOOK U/L to Cooking by Burt
   Ford. 5/95
   From: kneadles@esosoft.com (Hugs)
 
   Date: Sat, 14 Mar 1998 09:45:27 -0500
 
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