---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Roast Venison
  Categories: Meats, Canadian
       Yield: 6 servings
  
       4 lb Venison roast;                      1 lg Onion (sliced)
            -elk,moose,or deer)                 1 cn Tomatoes (14 oz can)
       2 tb Flour                                    MARINADE
       2    Cloves garlic (minced)            1/2 c  Vinegar
       2 tb Brown sugar                         2    Cloves garlic (minced)
       1 ts Prepared mustard                    2 tb Salt
       1 tb Worcestershire sauce                     Cold water to cover meat
     1/4 c  Vinegar or lemon juice         
  
   Marinade the venison over night in the refrigerator. Season with salt, roll
   in flour and brown in hot skillet. Place in crock-pot cooker and add
   remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
   ingredients together in a bowl just large enough to cover venison with
   water. No need to stir this marinade. Use for “red” meats (including
   rabbits) or game birds.
   
   From: LINDSEY JONES Conf: (1114) F-INTERCOOK
  
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