|Venison roast||4 Pound|
|Game marinade||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Onion||1 , sliced|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Parsley||1 Tablespoon, chopped|
|Seasoned salt||1 Teaspoon|
|Canned tomato sauce||4 Ounce (1 Can)|
|Dry red wine/Bouillon / water||1 Cup (16 tbs) (California)|
Marinate game in a deep bowl overnight or longer, turning several times.
Remove game from marinade and wipe dry.
Season with salt and pepper, and dust with flour.
Heat oil in a skillet, brown meat on all sides, and place in a crock cooker.
Combine remaining ingredients and pour mixture over the meat.
Cover and cook for 10 to 12 hours at Low heat.
The cooking liquid may be strained and thickened with a little flour and butter mixed together for a rich gravy