4 pound Venison
2 tablespoon Flour
2 Garlic Cloves, Minced
2 tablespoon Brown Sugar
1 teaspoon Mustard, Prepared
1 tablespoon Worcestershire Sauce
4 tablespoon Lemon Juice
1 large Onion, Sliced
14 ounce Tomatoes
cup Vinegar
2 Garlic Cloves, Minced
1 tablespoon Salt
cup Red Wine

Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crockpot and add remaining ingredients. Cover and cook on low 10 to 12 hours.

Marinade: mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for red meats or game birds.