Roasted Venison With Green Chiles

4-6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #34872

May 07, 2020



"Recipe source: Coyote Cafe Cookbook"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (586.1 g)
  • Calories 1127.2
  • Total Fat - 61.4 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 175.2 mg
  • Sodium - 1753.2 mg
  • Total Carbohydrate - 5.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.2 g
  • Protein - 129.7 g
  • Calcium - 59.3 mg
  • Iron - 14.6 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a skillet saute the bacon until cooked; strain fat and reserve. Set aside bacon.

Step 3

In the same skillet over medium heat using 2 tablespoons of the bacon fat saute the onion for 5 minutes or until tender. Remove from heat.

Step 4

In a bowl combine the bacon, onion and the next 5 ingredients (-pepper) and spread over the cut side of the venison and then roll the meat back up to its original shape and tie with string. Sear venison in the combined oil until browned and then place in oven and roast for 20-30 minutes or until there is an internal temperature of 125 degrees F. Let rest for 5-10 minutes and cut into 1/2 inch thick slices across the grain.

Tips & Variations


No special items needed.

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