Roast Venison Recipe
Servings: 6
Ingredients
- 4 lb Venison roast, elk,moose,or possibly deer)
- 2 Tbsp. Flour
- 2 x Cloves garlic (chopped)
- 2 Tbsp. Brown sugar
- 1 tsp Prepared mustard
- 1 Tbsp. Worcestershire sauce
- 1/4 c. Vinegar or possibly lemon juice
- 1 lrg Onion (sliced)
- 1 can Tomatoes (14 ounce can)
- Â Â MARINADE
- 1/2 c. Vinegar
- 2 x Cloves garlic (chopped)
- 2 Tbsp. Salt
- Â Â Cool water to cover meat
Directions
- Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in warm skillet. Place in crock-pot cooker and add in remaining ingredients. Cover and cook on low 10 to 12 hrs. MARINADE: Mix ingredients together in a bowl just large sufficient to cover venison with water. No need to stir this marinade. Use for
- "red" meats (including rabbits) or possibly game birds.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2426mg | 101% |
| Potassium 163mg | 5% |
| Total Carbs 11.66g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.64g | 4% |
| Protein 0.97g | 2% |
