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     Title: Roast Venison
Categories: Meats, Wildgame
     Yield: 6 Servings

     4 lb Venison roast;
          -elk,moose,or deer)
     2 tb Flour
     2    Cloves garlic (minced)
     2 tb Brown sugar
     1 ts Prepared mustard
     1 tb Worcestershire sauce
   1/4 c  Vinegar or lemon juice
     1 lg Onion (sliced)
     1 cn Tomatoes (14 oz can)
          MARINADE
   1/2 c  Vinegar
     2    Cloves garlic (minced)
     2 tb Salt
          Cold water to cover meat

 Marinate 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 U/L to Cooking by Burt
 Ford. 5/95
 From: [email protected] (Hugs)

 Date: Sat, 14 Mar 1998 09:45:27 -0500

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