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"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Nutritional Facts 1 serving (1 each) equals 263 calories, 4 g fat (2 g saturated fat), 145 mg cholesterol, 403 mg sodium, 13 g carbohydrate, 3 g fiber, 41 g protein.
Originally published as Venison Roast in Taste of Home October/November 2002, p56
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 01, 2013 by JanBeek
This was an experiment tonight... but it was such a hit that it will be a meal for company next time I prepare it! DEEEElicious!!
Reviewed on Feb. 28, 2013 by puglady16
Not bad!
Reviewed on Dec. 10, 2012 by scruffy88tally
This recipe was AMAZING!!! I made in the crock pot but used all the same ingredients and kept everything the same. Since there are only 2 of us there are plenty of leftovers I am going to make stew out of the leftover roast I am putting the roast back in the crock pot and adding potatos
Reviewed on Nov. 11, 2012 by Rhodes39
This was a great roast! I started my two small roasts in a freezer bag with a marinade placed in the fridge for 24 hrs. I moved it around once or twice to ensure coverage of the marinade. I then used the above recipe and it was marvelous. The meat was so tender it fell apart when I tried to cut it into slices. So simple and delicious. I added some black pepper to the gravy and I thought it was pretty good also. Thanks so much for posting such a super recipe. One of my kids asked me where the potatoes were and I told him it was not in the recipe. Next time we will add potatoes and I think it will be even better. One more thing, I left my roasts in the baking pan covered in the fridge for an additional 24 hrs. after I cooked them because it was too late to eat them when they were ready. I reheated the whole pan for 20 minutes covered at 350 and then made the gravy and served. Thanks again for the great directions, don't think I have ever cooked any venison before and everyone liked it even my wife who does not eat deer.
Reviewed on Nov. 05, 2012 by Johntimmons
Only problem with this roast was I had a heck of a time trying to get the roast while the deer was running around kicking at me. Other than that I would make this again was delicious.
Reviewed on Dec. 14, 2011 by Marlene Bennett
Sounds like a good recipe. I am anxious to try it out on the first venison we have had.
Reviewed on Apr. 09, 2011 by reklaw1918
my sons loved this said it was the best venison roast I evermade
my sons loved this said it was the best venison roast I ever
made
Reviewed on Dec. 07, 2010 by Gretle
My brother's LOVED this!!! They totally devoured it, and keep asking me to make it again.
Reviewed on Nov. 16, 2008 by rachellestratton
Can't wait to try this. My FIL just brought over a bunch of venison. My MIL at one time didn't like it....think she still doesn't. But my family does.
Reviewed on Nov. 16, 2008 by amychris
Thanks for posting. I will have to try it with our new venison. Amy
Thanks for posting. I will have to try it with our new venison.
Amy
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