Roast Venison

• 4 pounds venison roast
• 2 tablespoons flour, all-purpose
• 2 each garlic cloves minced
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1/4 cup lemon juice
• 1 large onions sliced
• 1 can tomatoes
• 1/2 cup vinegar
• 2 each garlic cloves minced
• 1 tablespoon salt
• 1/2 cup red wine

1. Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator.
2. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
3. Season with salt, roll in flour and brown in hot skillet.
4. Place in crock-pot cooker and add remaining ingredients.
5. Cover and cook on low 10 to 12 hours.
6. For the marinade, mix ingredients together in a bowl just large enough to cover venison with water.

venison roast, flour, garlic, brown sugar, mustard, worcestershire sauce, lemon juice, onions, tomatoes, vinegar, garlic, salt, red wine

Taken from recipeland.com/recipe/v/roast-venison-40738 (may not work)