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4 lb. venison roast
2 Tbsp. flour
2 cloves garlic, minced
1 large onion, sliced
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 c. vinegar or lemon juice
1 (16 oz.) can tomatoes

Allow fresh or frozen venison to stand overnight in
marinade (recipe follows). Season with salt and roll in flour.
Brown in hot shortening in skillet. Place in crock-pot. Add
remaining ingredients. Cover and cook on high for 2 hours.
Turn to low for 8 to 10 hours longer.

1/2 c. vinegar
2 cloves garlic, minced
2 Tbsp. salt
cold water to cover roast
Mix all ingredients together in bowl large enough to
cover venison with water. Marinate overnight. No need to stir
this marinade. Use for red meat or game birds.

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