Italian Venison Roast
Recipe: #16400
December 19, 2014
"This is a great tasting venison roast recipe I threw together a long time ago and have been making ever since. My daughter recently asked for the recipe and I realized I had never taken the time to jot it down. So as per her request I made this for her and I and wrote the ingredients and amounts down. I like to make a gravy with the drippings to drizzle over mashed potatoes or just serve it as is. To make gravy I strain the drippings into a sauce pan and bring it to a boil, then I stir in a mixture of 2 tablespoons cornstarch and water and Voila, you have an amazing tasting gravy! If gluten intolerant make sure you are using gluten free beef broth and Worcestershire sauce."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (455.6 g)
- Calories 614.6
- Total Fat - 42.7 g
- Saturated Fat - 17.1 g
- Cholesterol - 210.8 mg
- Sodium - 542.5 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.1 g
- Sugars - 2.1 g
- Protein - 46 g
- Calcium - 75.7 mg
- Iron - 4.9 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Season the roast generously with salt and pepper; set aside.
Step 2
Melt the bacon dripping over medium-high heat in a Dutch oven and brown the venison roast on all sides.
Step 3
Remove the roast and set aside.
Step 4
Place the onions and garlic in the Dutch oven and cook until the onions just start to soften, about 5 minutes.
Step 5
Stir in the wine and cook for another 5 minutes.
Step 6
Return the roast to the pot and add the remaining ingredients; cover and place in a pre-heated 350 degree Fahrenheit oven and cook for 2 1/2 to 3 hours.
Step 7
If making a gravy with the drippings I have added my favourite method in the recipe intro.
Step 8
Enjoy!
Tips
No special items needed.
1 Reviews
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