Grade A Venison Roast
A hearty venison roast marinated in soy sauce and seasoned with garlic, lemon pepper, and seasoned salt, then slow-cooked with vegetables for a flavorful, satisfying meal.
Ingredients
Instructions
- Preheat your oven and prepare a large roasting bag according to the manufacturer's instructions.
- In a bowl, combine soy sauce, lemon pepper, seasoned salt, minced garlic, and olive oil to create a marinade.
- Place the venison roast in the marinade, ensuring it is well coated. Marinate for at least 30 minutes.
- Chop the onion, green pepper, carrots, and mushrooms into suitable pieces.
- In a large mixing bowl, combine the chopped vegetables with water and cornstarch, stirring well to incorporate.
- Place the marinated venison roast into the prepared roasting bag.
- Add the chopped vegetables and the water-cornstarch mixture into the bag around the roast.
- Seal the bag and place it in a roasting pan.
- Cook in the oven at 350°F (175°C) for approximately 3 hours, or until the meat is tender.
- Remove from the oven, let rest for a few minutes, then serve hot.
Tips & Substitutions
For added flavor, consider marinating the venison roast overnight. If you don't have soy sauce, a mix of Worcestershire sauce and a bit of salt can work well. Fresh herbs like rosemary or thyme can also enhance the dish. When preparing your vegetables, feel free to incorporate seasonal produce to complement the roast, making it a versatile choice for any table.
Serving Suggestions
Serve the venison roast sliced with the roasted vegetables arranged alongside. It pairs beautifully with mashed potatoes or a fresh salad for a complete meal. Consider serving with a rich gravy or homemade cranberry sauce for a festive touch. This dish would make an impressive centerpiece for gatherings, similar to Company Lamb Chops or Whole Meal Deal.
Storage & Reheating
Leftover venison roast can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. To reheat, place the roast in a baking dish covered with foil and warm it in a preheated oven at 300°F (150°C) until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grade A Venison Roast contains roughly 855 calories, with 10g protein, 42g carbohydrates, and 74g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of protein and iron. 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, you can substitute the venison roast with other meats like beef or pork. Just keep in mind that cooking times may vary. Beef should cook to medium-rare, while pork should reach an internal temperature of 145°F (63°C) for safety. Adjust seasonings accordingly to match the chosen meat.
What vegetables can I add to the roast?
Feel free to add root vegetables like potatoes or parsnips for extra heartiness. Other great options include zucchini, asparagus, or even sweet potatoes. Just ensure all vegetables are chopped into similar sizes for even cooking. This flexibility allows you to personalize the dish to your taste preferences.
How can I tell when the venison is done cooking?
The venison roast is done when it reaches an internal temperature of 160°F (71°C) for medium. To check, use a meat thermometer inserted into the thickest part of the roast. If you prefer it more tender, you can let it cook longer, but be cautious not to overcook, as venison can become tough.
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).