Venison Roast Recipe

Name: Venison Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 to 7 lb.) venison roast; 1/4 c. salt; 1 tsp. seasoned salt; 1 tsp. garlic; 1 tsp. soy sauce; 1 onion, sliced; 2 Tbsp. all-purpose flour; 1/4 c. butter or margarine; 1 to 2 qt. water, divided; all-purpose flour

Servings: persons

1 (5 to 7 lb.) venison roast
1/4 c. salt
1 tsp. seasoned salt
1 tsp. garlic
1 tsp. soy sauce
1 onion, sliced
2 Tbsp. all-purpose flour
1/4 c. butter or margarine
1 to 2 qt. water, divided
all-purpose flour

1
Combine roast, water to cover and 1/4 cup salt in a large Dutch oven.
2
Cover and let soak 2 hours.
3
Drain, rinse and pat dry. Combine seasoned salt, garlic powder and pepper; sprinkle on both sides of roast.
4
Sprinkle with soy sauce.
5
Place onion slices on top of roast; sprinkle with 2 tablespoons of flour.
6
Place pats of butter on onion.
7
Wrap roast twice in heavy-duty aluminum foil. Place in roasting pan.
8
Add 1 quart water.
9
Cover and bake at 350u00b0 for 4 to 5 hours.
10
Add water, if necessary, to roasting pan, but do not open foil.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (5 to 7 lb.) venison roast, 1/4 c. salt, 1 tsp. seasoned salt, 1 tsp. garlic, and more.

Yes, Venison Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Roast

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