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Add a photoServings: 6
Ingredients
- 1 x Venison roast, boneless To 4 pounds)
- 1/2 c. Vinegar, plus 1/3 c.
- 2 Tbsp. Salt, (plus 1 tsp.)
- 7 x Garlic cloves, chop, divide Flour
- 2 Tbsp. Vegetable oil
- 1 lrg Onion, sliced
- 3 Tbsp. Brown sugar
- 1 1/2 tsp Dry mustard
- 3 Tbsp. Worcestershire sauce
- 1 can Tomatoes, (14-ounce)
Directions
- Put roast in a deep bowl. Make a marinade using 1/2 c. vinegar, 2 Tbsp. salt and 4 cloves garlic. Pour marinade over roast, adding sufficient water to cover venison. Cover and chill overnight.
- Remove venison from marinade and pat dry. Sprinkle meat with remaining tsp. of salt and dredge with flour. Heat oil in a heavy skillet and brown roast on all sides.
- Transfer roast to slow-cooker and add in sliced onion. In a bowl, mix brown sugar, mustard, 3 Tbsp. flour and Worcestershire to a paste. Stir in tomatoes, remaining vinegar and minced garlic. Add in to slow cooker. Cover and cook meat on low setting for 8 to 10 hrs, till tender.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 41 | 42% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 2473mg | 103% |
| Potassium 199mg | 6% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.35g | 6% |
| Protein 0.75g | 1% |
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