Roast Venison

Ingredients:

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
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat

Method:

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.
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.