Yield: 6 servings

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.

Yield: 4 servings

3 lb chunk of venison roast (or roll it if its in steak form)
2 c onion – cut up (2 in. pieces)
2 c potato – cut up
1 c carrots – cut up
1 c fresh mushrooms – sliced
2 tb liquid smoke
3 tb (or more) worchestershire sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison.

Add all liquids, then veggies around the meat. Put the ’shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag. Poke several small holes in top of bag to let steam escape.

Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t overcook).