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Full Online Book HomeLearning KitchenCrock_pot - Venison - Crockpot Venison
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Crock_pot - Venison -  Crockpot Venison Post by :boblan Category :Learning Kitchen Author :Unknown Date :January 2012 Read :568

Click below to download : Crock_pot - Venison - Crockpot Venison (Format : PDF)

Crock_pot - Venison - Crockpot Venison

1 boneless venison roast (3-4 lbs.)
1/2 c. plus 1/3 c. vinegar
2 T. plus 1 t. salt
7 cloves garlic, chopped
flour
2 T. veg. oil
1 lg. onion, sliced
11/2 t. dry mustard
3 T. brown sugar
3 T. Worcestershire sauce
1 (14 oz) can tomatoes


Put roast in deep bowl. Make a marinade using 1/2 c. vinegar, 2 T. salt and 4 of the garlic cloves. Pour marinade over roast, adding enough water to cover the venison. Cover and refrigerate overnight.

Remove from marinade and pat dry. Sprinkle meat with remaining t. salt and dredge in flour. Heat oil in skillet and brown meat on all sides. Transfer to crockpot and add onion. In bowl, mix brown sugar, mustard, 3 T. flour and Worcestershire to a paste. Stir in tomatoes, remaining 1/3 c. vinegar and the 3 cloves garlic. Cook on LOW for 8-10 hours, til tender.

Serves: 6

Source: Junior League Centennial Cookbook - posted by: Susan/Kentfield,CA at epicurious.com (Gail's)
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