| 2 - 3 lbs Venison 1/2 cuo Balsamic Vingar 2 -4 patatos w/skin Garlic powder or freah galric 2 whole onions 1 dash of Worcestershire sauce 2 - 4 carrots Salt water Thaw roast overnight. Rinse roast and then soak in salt water and ice for 15-20 minutes (repeat this step twice). Place the roast in a crock pot or slow cooker. Add balsamic vinegar, parlic, salt, tarragon and 1 or 2 dashes of Worcestershire sauce. Cut onions into quarters, carrots into slices of 1/4" thick, cut patatos into large cubes and add to the cooker. Add water until all ingrediants are covered. Cook on medium heat for 6 - 8 hours. Stir occasionally until meat and vegatables are tender. Pour roast juice over rice. |
| Venison Roast |