Recipe by Hey Jude
I haven't actually made this recipe, but I've eaten it and it's good. Originally from a Junior League cookbook. Prep and cook times approximate and don't take into account the marinating time.
Top Review by Brenda B.
This one's a keeper. The only thing I did differently was at 9 hours, I removed the roast, added a little bit of thickener to the crock pot, tossed the sliced venison in the sauce, then let it cook another hour. I could taste the vinegar which wasn't a problem because I like tart sauces. However, I have family that don't so next time I'm going to try brining it in beer and cooking with apple juice instead.
- 3 -4 lbs boneless venison roast
- 1⁄2 cup vinegar, plus
- 1⁄3 cup vinegar
- 7 teaspoons salt
- 7 garlic cloves, chopped
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 tablespoons brown sugar
- 1 1⁄2 teaspoons dry mustard
- 3 tablespoons Worcestershire sauce
- 1 (14 ounce) can tomatoes, chopped
Directions See How It's Made
- Put the roast in a deep bowl.
- Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic.
- Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.
- Remove the venison from the marinade and pat dry.
- Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.
- Heat the oil in a heavy skillet and brown the roast on all sides.
- Transfer the roast to a crock-pot and add the sliced onion.
- 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 crock-pot.
- Cook on the low setting for 8-10 hours, until tender.