• 3 - 4 lb. venison roast, boneless
  • 1/2 c. vinegar, plus
  • 1/3 c. vinegar
  • 7 tsp. salt
  • 7 garlic cloves, chopped
  • flour
  • 2 T. vegetable oil
  • 1 large onion, sliced
  • 3 T. brown sugar
  • 1 1/2 tsp. dry mustard
  • 3 T. Worcestershire sauce
  • 14 oz. tomatoes, canned, chopped

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Slow Cooker Venison is very good, but you must not skip the overnight marinade step! Enjoy!

  1. Put the roast in a deep bowl.
  2. Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of the chopped garlic.
  3. Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.
  4. Remove the venison from the marinade and pat dry.
  5. Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.
  6. Heat the oil in a heavy skillet and brown the roast on all sides.
  7. Transfer the roast to the slow cooker and add the sliced onion.
  8. In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the slow cooker.
  9. Cover. Cook for 8-10 hours on Low or until tender.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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