Instructions: Put roast in a deep bowl. Make a marinade using 1/2 cup vinegar, 2 tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding enough water to cover venison. Cover and refrigerate overnight.

Remove venison from marinade and pat dry. Sprinkle meat with remaining teaspoon of salt and dredge with flour. Heat oil in a heavy skillet and brown roast on all sides.

Transfer roast to slow-cooker and add sliced onion. In a bowl, mix brown sugar, mustard, 3 tablespoons flour and Worcestershire to a paste. Stir in tomatoes, remaining vinegar and chopped garlic. Add to slow cooker. Cover and cook meat on low setting for 8 to 10 hours, until tender.

Serves 6.

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