Grannie Buster'S Venison Roast
A hearty venison roast marinated in vinegar and water, then baked with onions, garlic, and herbs, finished with a creamy sour cream and red currant jelly sauce, perfect for special occasions.
Ingredients
Instructions
- Marinate the venison in a crock for 24 hours in a mixture of equal parts water and vinegar, covering the roast, onions, bay leaves, peppercorns, celery seed, and tarragon leaves.
- Remove the roast from the marinade and drain thoroughly.
Tips & Substitutions
For the best flavor, use fresh herbs and high-quality venison. If tarragon is unavailable, consider substituting with dried thyme for a different flavor profile. To enhance tenderness, let the roast marinate longer if possible, and consider adding a splash of red wine to the marinade for extra depth. When cooking, check for doneness as venison can dry out quickly.
Serving Suggestions
Serve the venison roast with a side of creamy mashed potatoes or Nellie (Ma) Summer'S Red Beans for a comforting meal. A fresh green salad or steamed vegetables can add a nice contrast. Drizzle the roast with the pan juices and pair it with a dollop of red currant jelly for a sweet-tart balance. This dish also pairs beautifully with Carolina Red Rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in a skillet over low heat, adding a splash of broth to maintain moisture. Alternatively, you can microwave it in short intervals, covered, to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Grannie Buster'S Venison Roast contains roughly 723 calories, with 28g protein, 131g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), calcium (114% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 590mg per serving (26% 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 instead of venison?
Yes, you can substitute the venison roast with beef or pork, but keep in mind that cooking times may vary. Adjust the marinade and cooking method according to the meat used to ensure the best flavor and tenderness.
What can I do with the leftover marinade?
The leftover marinade should not be reused for raw meat due to food safety concerns. However, you can simmer it to reduce and use as a flavorful base for sauces or gravies. Just ensure to boil it thoroughly to kill any bacteria.
How can I tell when the venison is done cooking?
Use a meat thermometer to check the internal temperature; venison is best served medium-rare at around 130-135°F. If you prefer well-done, aim for 160°F, but be cautious as it can become dry.
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).