Roast Venison From Fred Goslin
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INSTRUCTIONS
1) Place the roast in a non-reactive bowl, and add enough milk to cover; Let stand in refrigerator over night, drain and pat dry... 2) Place in roasting pan, arrange bacon slices on top, and season with salt and pepper and bake in a 350? oven for about 2 hours (or to 140? on meat thermometer)... 3) Serve with baked potatoes and veggies... Source: Ruth M. Morse, Henderson NY from "Bill Saiffs Rod & Reel Recipes for Hookin & Cookin" cookbook... Retyped for you with permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in Watertown NY (315) 786-1120
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (421g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 590 | ||
| Calories from Fat: 243 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.9g | 36 % | |
| Saturated Fat 8.1g | 40 % | |
| Monounsaturated Fat 8.8g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 93.4mg | 29 % | |
| Sodium 315.2mg | 11 % | |
| Potassium 93mg | 2 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.7g | ||
| Protein 84.9g | 121 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 590
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