You are here

Venison Roast

Foreign.Taste's picture
Ingredients
  Venison roast 6 Pound
  Rose wine 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Crushed rosemary 1 Tablespoon
  Black pepper 1 Teaspoon
  Powdered cloves 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Flour 3 Tablespoon
  Celery 1 Cup (16 tbs), diced
  Carrots 1 Cup (16 tbs), diced
  Onion 1 Cup (16 tbs), diced
  Canned beef consomme 10 1⁄2 Ounce (1 Can)
Directions

Mix together wine, oil, salt, rosemary, pepper, cloves and garlic.
Pour over roast and marinate 24 hours.
Place roast, marinate and remaining ingredients in roasting bag.
Roast at 400°F.15 minutes.
Reduce heat to 350°F. and roast 1 1/2 hours longer.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Roasted

Rate It

Your rating: None
4.185295
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4087 Calories from Fat 973

% Daily Value*

Total Fat 109 g168.1%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 1680 mg560%

Sodium 6520 mg271.7%

Total Carbohydrates 107 g35.5%

Dietary Fiber 13.5 g54.1%

Sugars 40.6 g

Protein 670 g1340.4%

Vitamin A 447.7% Vitamin C 52.6%

Calcium 25.3% Iron 33.9%

*Based on a 2000 Calorie diet

0 Comments

Venison Roast Recipe