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Venison Roast

creative.chef's picture
This favorite-Venison Roast, has turned out to be one of my favorites. This Venison Roast is very much traditional and has got everything to remind you of a good meal. Make it today!
  Venison roast 4 Pound
  Game marinade 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Flour 4 Tablespoon
  Oil 4 Tablespoon
  Onion 1 , sliced
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Thyme/Oregano 1⁄2 Teaspoon
  Parsley 1 Tablespoon, chopped
  Seasoned salt 1 Teaspoon
  Canned tomato sauce 4 Ounce (1 Can)
  Dry red wine/Bouillon / water 1 Cup (16 tbs) (California)
  Salt To Taste
  Pepper To Taste

Marinate game in a deep bowl overnight or longer, turning several times.
Remove game from marinade and wipe dry.
Season with salt and pepper, and dust with flour.
Heat oil in a skillet, brown meat on all sides, and place in a crock cooker.
Combine remaining ingredients and pour mixture over the meat.
Cover and cook for 10 to 12 hours at Low heat.
The cooking liquid may be strained and thickened with a little flour and butter mixed together for a rich gravy

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3545 Calories from Fat 1028

% Daily Value*

Total Fat 122 g187.6%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 1120 mg373.3%

Sodium 5367.1 mg223.6%

Total Carbohydrates 121 g40.2%

Dietary Fiber 9 g35.9%

Sugars 17.2 g

Protein 443 g886.9%

Vitamin A 244.9% Vitamin C 80.7%

Calcium 15.1% Iron 36.2%

*Based on a 2000 Calorie diet


Venison Roast Recipe