Venison Roast Recipe

Name: Venison Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium onions, sliced; 3 stalks celery, chopped; 2 carrots, chopped; 1 bunch parsley, chopped; 3 cloves garlic, slivered; 1 c. red wine vinegar with garlic; 1 c. red wine, reduced (optional); 1 Tbsp. peppercorns, cracked; 1 c. water; 1 venison roast

Servings: persons

3 medium onions, sliced
3 stalks celery, chopped
2 carrots, chopped
1 bunch parsley, chopped
3 cloves garlic, slivered
1 c. red wine vinegar with garlic
1 c. red wine, reduced (optional)
1 Tbsp. peppercorns, cracked
1 c. water
1 venison roast

1
Mix all ingredients together to form marinade and pour over roast.
2
Cover and refrigerate for 4 to 5 days, turning twice a day.
3
Remove meat and pat dry with a paper towel.
4
Strain marinade and reserve both marinade and vegetables.
5
Make deep slits and insert pieces of bacon or rinsed salt pork.
6
Melt 3 to 4 tablespoons fat in heavy roasting pan and brown meat evenly. Cover loosely with foil and roast in oven at 350u00b0 for 20 minutes per pound for medium and 30 minutes per pound for well done. Remove roast to a large platter and set on top burner.
7
Saute vegetables from marinade.
8
Remove vegetables with slotted spoon and put around roast.
9
Stir in a little flour to make a brown roux, then stir in reserved marinade.
10
Cook until thickened. Correct seasoning and pour into a sauce boat.

kcal

Calories

Carbs

Protein

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: 3 medium onions, sliced, 3 stalks celery, chopped, 2 carrots, chopped, 1 bunch parsley, chopped, 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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