Wild Game Recipes


From Field Dressing to Fine Dining

Roast Venison

December 31st, 2009 at 19:22

Yield: 6 servings


1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
cold water to cover meat


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)


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.


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.

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