Try this Roast Venison recipe, or contribute your own.
Suggest a better descriptionLet the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats or game birds.
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 6 | ||
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Calories: 445 | ||
Calories from Fat: 75 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 57.4mg | 2 % | |
Potassium 317.9mg | 8 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 17.9g | ||
Protein 65.9g | 94 % | |
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. |
Calories per serving: 445
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