Crock Pot Venison Roast

• venison roast
• milk
• garlic
• salt and pepper
• 1/3 c. cooking oil
• 1 c. water
• 3 Tbsp. flour
• 1 c. water

1. Soak the roast in milk overnight.
2. This removes the blood which gives the venison a strong wild taste and also tenderizers the meat.
3. Wash well and pat dry.
4. Stuff with garlic and season with salt and pepper.
5. Brown in a pot on top of the stove in 1/3 cup of oil until the meat is reddish brown.
6. Remove the roast. Add 1 cup of water in the pot and bring to gentle boil.
7. Scrape the drippings from the bottom of the pot. Boil until drippings are dissolved.
8. In a small bowl, make a thin paste with 3 tablespoons flour and 1 cup of water.
9. Slowly add to liquid already in pot. When well blended together, transfer roast and liquids to a crock pot.
10. Cook on low setting for about 8 hours.

venison roast, milk, garlic, salt, cooking oil, water, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37538 (may not work)