Venison Loin Roast
A hearty venison loin roast with salt pork and onions, offering rich flavors perfect for special occasions or family dinners, highlighting tender meat and savory gravy.
Ingredients
Instructions
- Wipe the roast clean with a damp cloth.
- Trim off any strong smelling fat from the venison.
- Sprinkle the roast with salt and pepper.
- Place the roast in a shallow roasting pan, skin side up.
- Cut the salt pork into 1/4-inch slices and lay over the top of the roast.
- Place in a moderately slow oven at about 325°F and roast uncovered for 2 hours.
- At the end of the first hour, add 1/4 cup hot water and the quartered onions to the pan.
- When the venison is done, remove the crisp salt pork and onions.
- Skim off any extra fat from the pan.
- Add the remaining 1/4 cup water to the pan.
- Scrape all browned residue from the bottom of the pan to make a gravy.
- Serve the roast with the onions and gravy.
Nutrition & Diet Analysis (per serving)
294
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
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).
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).