4 lbs venison roast (elk moose or deer)
2 tbsps flour
2 cloves garlic minced
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup vinegar or lemon juice
1 lg onion chopped
1 oz) (14 can tomatoes diced
MARINADE:
1/2 cup vinegar
2 cloves garlic minced
2 tbsps salt
1 can beer (or 12 oz cider)
Mix marinade ingredients together in a non-metal bowl just large enough to hold venison roast when covered with beer or cider. Marinate the venison over night in the refrigerator. In the morning remove roast and discard marinade. Season roast with salt, roll in flour and brown in hot skillet. Place in crock-pot and top with remaining ingredients. Cover and cook on low 10 to 12 hours.
Carefully remove meat to a covered dish and refrigerate, keeping tomato-onion mixture on top of roast. Save juices in crockpot to reheat for serving. Slice, reheat and serve.
Serving Ideas: For other "red" meats (including rabbits) or game birds.