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Prep Time: 15 Minutes Cook Time: 585 Minutes |
Ready In: 600 Minutes Servings: 6 |
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I haven't actually made this recipe, but I've eaten it and it's good. Originally from a Junior League cookbook. Prep and cook times approximate and don't take into account the marinating time. Ingredients:
3 -4 lbs boneless venison roast |
1/2 cup vinegar, plus |
1/3 cup vinegar |
7 teaspoons salt |
7 garlic cloves, chopped |
flour |
2 tablespoons vegetable oil |
1 large onion, sliced |
3 tablespoons brown sugar |
1 1/2 teaspoons dry mustard |
3 tablespoons worcestershire sauce |
1 (14 ounce) can tomatoes, chopped |
Directions:
1. Put the roast in a deep bowl.
2. Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic.
3. Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.
4. Remove the venison from the marinade and pat dry.
5. Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.
6. Heat the oil in a heavy skillet and brown the roast on all sides.
7. Transfer the roast to a crock-pot and add the sliced onion.
8. 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.
9. Cook on the low setting for 8-10 hours, until tender.
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