Crock Pot Venison - cooking recipe

Ingredients

3 -4 lbs boneless venison roast
1/2 cup vinegar, plus
1/3 cup vinegar
7 teaspoons salt
7 garlic cloves, chopped
flour
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

Preparation

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.