4 lb venison roast(elk,moose,deer
2 tbsp flour
2 cloves garlic (minced)
2 tbsp brown sugar
1 tsp prepared mustard
1 tbsp worcestershire sauce
1/4 cup vinegar or lemon juice
1 large onion (sliced)
1 can tomatoes (14 oz can)
1 marinade
1/2 cup vinegar
2 cloves garlic (minced)
1 tbsp salt
1/2 cup red wine
1 cold water to cover meat
A Recipe for
Roast Venison
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Food Tip |
This Recipe for Roast Venison is one of thousands in the Recipes-to-go Meat Cookbook.
An empty belly is the best cook. |
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One cannot refuse to eat just because there is a chance of being choked. |
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Herb Tip |
This is a recipe for Roast Venison from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
Food Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Food Tip |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Let the meat stand at room temperature for 8 hours then marinade the
venison over night in the refrigerator. This opens the pores of the
meat when at room temp and when cooling will draw in the marinade.
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 or game birds.
Serves: 6
Roast Venison Recipe brought to you by Recipes To-Go