Venison Roast Recipe

Summary

CuisineCourse
Method

Ingredients

 Venison roast6 Pound
 Rose wine1⁄2 Cup (8 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Crushed rosemary1 Tablespoon
 Black pepper1 Teaspoon
 Powdered cloves1⁄4 Teaspoon
 Garlic2 Clove (10 gm), minced
 Flour3 Tablespoon
 Celery1 Cup (16 tbs), diced
 Carrots1 Cup (16 tbs), diced
 Onion1 Cup (16 tbs), diced
 Canned beef consomme10 1⁄2 Ounce (1 Can)

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 mg

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

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.
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