While venison does have a slightly distinct taste and texture compared to beef, know-how about its preparation makes all the difference. This recipe, enjoyed by our household, takes venison (we believe) to a different level. After a taste, we think you’ll agree that it’s time for whitetail to be elevated to the gourmet status of its western cousin, the elk.
Ingredients
SERVINGS: 4 Serving(s)
- 4 pound venison roast
- 2 tablespoons brown sugar
- 1 teaspoon mustard
- ¼ cup vinegar or lemon juice
- 2 tablespoons flour
- Oil for searing roast
- 2 cloves of garlic, minced
- 1 large onion, chopped
Preparation
Marinate roast in brown sugar, mustard and vinegar mixture overnight. Remove from refrigerator and roll roast in flour and brown in pan. Place in slow cooker adding garlic and onion. Cook on high for two hours, turn to low for 8–10 hours.
