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1.Heat Olive Oil In A Skillet Over Medium Heat. Stir In Onion And Cook Until Softened, About 3 Minutes. Stir In Garlic And Cook 2 More Minutes Until Softened. 2.Place Venison Roast Into A Slow Cooker, And Sprinkle With Onion Mixture. Stir Together Ketchup, Worcestershire Sauce, Soy Sauce, Chile-Garlic Sauce, Water, Salt, And Pepper. Pour Over The Venison. 3.Cover And Cook On Low Until Tender And No Longer Pink, 4 To 5 Hours.
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