Marinated Venison Roast

Name: Marinated Venison Roast
Prep time: 8 h
Cook time: 2 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 (3 to 4 lb.) venison roast; 2 cloves garlic, minced; 2 Tbsp. vegetable oil; 1 c. cola flavored beverage; 1 1/4 tsp. salt; 1/4 tsp. dry mustard; 1/4 tsp. pepper; 1 Tbsp. white vinegar; 2 Tbsp. soy sauce; 2 Tbsp. catsup

Prep: 480 min Cook: 150 min Serves: 12 Cuisine: American

Juicy marinated venison roast infused with garlic, soy, and cola flavors, perfect for hearty gatherings and outdoor dinners that appreciate rich, savory taste.

Be the first to rate this recipe

Ingredients

1 (3 to 4 lb.) venison roast
2 cloves garlic, minced ⓘ
2 Tbsp. vegetable oil ⓘ
1 c. cola flavored beverage ⓘ
1 1/4 tsp. salt ⓘ
1/4 tsp. dry mustard ⓘ
1/4 tsp. pepper
1 Tbsp. white vinegar ⓘ
2 Tbsp. soy sauce ⓘ
2 Tbsp. catsup ⓘ

Instructions

Place the venison roast in a shallow baking dish and set aside.
Saute garlic in vegetable oil; add cola beverage and remaining ingredients, stirring well. Pour the marinade over the roast.
Cover and marinate in the refrigerator for 8 hours, turning the meat occasionally.
Remove the roast from the marinade, reserving the marinade. Place the roast on a large piece of heavy-duty aluminum foil and bring the edges up around it, leaving the top open.
Pour the reserved marinade over the roast.
Bake at 325°F (163°C) for 2 1/2 hours or until a meat thermometer registers 170°F (77°C), basting every 45 minutes.

Nutrition & Diet Analysis (per serving)

263 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 4.5g 9% DV

Total Fat 17.7g 23% DV

Carbs 22.6g 8% DV

Fiber 1.7g 6% DV

Sugar 8.6g 17% DV

Electrolytes

Sodium 11916.8mg 100% DV

Potassium 280.3mg 6% DV

Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 218.8mcg 24% DV

Vitamin C 21.8mg 24% DV

Vitamin D 0.1mcg

Calcium 27.5mg 2% DV

Iron 1.2mg 7% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).