Directions:
- Put the roast in a deep bowl.
- Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic.
- Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.
- Remove the venison from the marinade and pat dry.
- Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.
- Heat the oil in a heavy skillet and brown the roast on all sides.
- Transfer the roast to a crock-pot and add the sliced onion.
- In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot.
- Cook on the low setting for 8-10 hours, until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.66 Kcal (1648 kJ) | ||
| Calories from fat | 112.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 19% | |
|---|---|---|---|
| Cholesterol | 47.62mg | 16% | |
| Sodium | 2814.38mg | 117% | |
| Potassium | 139.07mg | 3% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 58.76g | 118% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 8.5mg | 47% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.34 Kcal (462 kJ) | ||
| Calories from fat | 31.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 19% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 16% | |
| Sodium | 788.84mg | 117% | |
| Potassium | 38.98mg | 3% | |
| Total Carbs | 2.8g | 3% | |
| Sugars | 1.88g | 27% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 16.47g | 118% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 2.4mg | 47% | |
| Calcium | 13.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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