CROCK POT VENISON

Steps:

• 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.