Venison Roast

Submitted by United Church of God on Fri, 2011-06-03 12:07
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Description

Red wine gives this savory roast a robust flavor.

Summary

Yield
Servings
Source

Jim Smith, Jefferson, GA

Prep time45 minutes

Ingredients

4Poundvenison roast
2Tablespoonflour
1TablespoonNu-Salt
2Clovegarlic (minced)
2Tablespoonbrown sugar
1Teaspoonyellow mustard
1Tablespoonhoney mustard
1Tablespoonworcestershire sauce
1⁄4Cuplemon juice
  celery
1Cantomatoes (14 ounces)
6 red potatoes (small)
1⁄2Cupred wine
1⁄2Cupvinegar
2Clovegarlic (minced)
1⁄2TeaspoonNu-Salt
  water (to cover roast)

Instructions

Marinade

Mix red wine, vinegar, 2 cloves of garlic, ½ teaspoon Nu-Salt, and water together and marinate roast overnight, adding enough water to cover roast.

Next day, wash marinade off meat and discard marinade. Season with Nu-Salt, roll in flour and brown in hot oiled skillet. Place meat and rest of ingredients in Crock-Pot. Cover and cook on low setting for 11 hours. Serve over rice if desired. Serves 6-8.

Notes

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