Duffie'S Roast, Deer, Elk, Moose, Antelope, Pork Or Beef
A hearty, flavorful roast marinade featuring red wine, Worcestershire sauce, and lemon pepper, perfect for game meats or beef, offering tender, savory results with rich taste.
Ingredients
Instructions
- Combine red wine, peanut oil, Worcestershire sauce, and lemon pepper in a bowl.
- Place the roast in a small pan and pour the marinade over it.
- Ensure the roast is completely covered with the marinade.
- Marinate in refrigerator for 16 hours.
- Cook in a Dutch oven on low heat, about 300°F (150°C), for 2 hours or until tender.
Tips & Substitutions
For best results, allow the roast to marinate for the full 16 hours; this enhances the flavor and tenderness. You can substitute red wine with beef broth for a non-alcoholic version or use olive oil instead of peanut oil if allergies are a concern. If you prefer a sweeter marinade, consider adding a splash of orange juice. Adjust the lemon pepper to taste, especially if you're serving kids.
Serving Suggestions
Serve the roast sliced thinly against the grain for optimal tenderness. This dish pairs beautifully with roasted vegetables and creamy mashed potatoes. A side of fresh green salad can add a refreshing contrast. For an added touch, consider drizzling with a homemade sauce like Mom Meloy'S Barbecue Sauce to enhance the flavors.
Storage & Reheating
Leftovers should be cooled completely before being stored in an airtight container in the refrigerator, where they will last for up to 3 days. To reheat, place the roast in a covered dish in the oven at 250°F (120°C) until warmed through. This slow reheating helps maintain moisture and tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Duffie'S Roast, Deer, Elk, Moose, Antelope, Pork Or Beef contains roughly 998 calories, with 67g protein, 7g carbohydrates, and 73g fat. It is an excellent source of protein (133% of the Daily Value), potassium (51% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, this recipe is versatile and works well with various meats such as venison, elk, or even pork. Just adjust cooking times based on the type of meat and its thickness to ensure it remains tender.
What should I do if I don't have a Dutch oven?
If you don’t have a Dutch oven, a slow cooker is a great alternative. Simply transfer the marinated roast to the slow cooker and cook on low for 6-8 hours until tender. You can also use a regular pot with a lid, but be mindful to check the liquid levels during cooking.
Can I freeze the roast after cooking?
Yes, you can freeze the cooked roast for up to 3 months. Slice it before freezing for easier portions. To thaw, place it in the refrigerator overnight, then reheat gently to maintain moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).