First off the Marinade
3/4 cup Red Wine
1 cup V8 juice
3 cups Water
1/2 cup chopped celery
1 medium onion
3 Tbsp Brown Suger
1 Tbsp chopped Garlic
1/2 tsp pepper
1 tsp salt
2 big pinches of Rosemary
Allowed 1 3lb Venison Roast and 1 2lb Moose Roast to marinade for 24 hours,
then placed in a slow cooker with 10-12 Mushrooms cut in half and covered with the marinade.
In 8 hours on low Dinner was served with roasted squash.
3/4 cup Red Wine
1 cup V8 juice
3 cups Water
1/2 cup chopped celery
1 medium onion
3 Tbsp Brown Suger
1 Tbsp chopped Garlic
1/2 tsp pepper
1 tsp salt
2 big pinches of Rosemary
Allowed 1 3lb Venison Roast and 1 2lb Moose Roast to marinade for 24 hours,
then placed in a slow cooker with 10-12 Mushrooms cut in half and covered with the marinade.
In 8 hours on low Dinner was served with roasted squash.
