Marinade:

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

Roast:

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:

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.

Roast:

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.