Crock Pot Venison Roast

Soak the roast in milk overnight.

This removes the blood which gives the venison a strong wild taste and also tenderizers the meat.

Wash well and pat dry.

Stuff with garlic and season with salt and pepper.

Brown in a pot on top of the stove in 1/3 cup of oil until the meat is reddish brown.

Remove the roast. Add 1 cup of water in the pot and bring to gentle boil.

Scrape the drippings from the bottom of the pot. Boil until drippings are dissolved.

In a small bowl, make a thin paste with 3 tablespoons flour and 1 cup of water.

Slowly add to liquid already in pot. When well blended together, transfer roast and liquids to a crock pot.

Cook on low setting for about 8 hours.