Prep 15 mins
Cook 10 hrs
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.
- 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
- 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.
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.
I've been cooking and eating venison for as long as I can remember & this is the best recipe I have come across. I served it to friends who claimed to not like venison and their opinions were quickly changed. I have passed the recipe on to lot of people!