Steve Wiley’s Venison Tip Roast

 This weekend, I cooked a venison tip roast. I started by marinading it overnight in buttermilk. It was about 2-1/2 lbs. After rinsing it thoroughly, I put it in my Crockpot with about a cup of Guidry's Fresh Cuts, some Slap Ya' Mama, Tobasco, and 220z. of beer. I let it cook on high for about 2-1/2 hours while watching the Saints play the most uninspired football I've seen since the end of the Jim Haslett era. Then I added 1/2 bag of baby carrots, & a cut up, LARGE red potato. I let it go for about an hour, then thickened it with dry roux, and served over brown rice. It was a lot better than the taste the ballgame left in my mouth.