Venison Roast

Prep: 30 min Cook: 120 min Serves: 6 Cuisine: American

A hearty venison roast featuring tender, flavorful meat cooked with root vegetables. Perfect for special occasions or weekend dinners, this dish offers rich, savory flavors with a tender texture that appeals to game meat enthusiasts and family gatherings alike.

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Ingredients

  • 6 to 8 lb. venison shoulder or neck roast
  • 6 to 8 medium white potatoes ⓘ
  • 3 to 4 medium onions ⓘ
  • 3 to 4 celery sticks
  • 4 to 6 carrots ⓘ
  • 1/2 tsp. meat tenderizer ⓘ
  • 2 qt. water ⓘ
  • salt ⓘ

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place the venison roast in a roasting pan.
  3. Add water and tenderizer to the pan and cover.
  4. Cook in the oven for 1 hour.
  5. Peel potatoes and cut in half.
  6. Cut celery sticks in half.
  7. Add potatoes, onions, celery, carrots, salt, and pepper to the pan.
  8. Cover and return to the oven for another hour.
  9. Remove from oven at the end of cooking time.
  10. Place the roast on a platter and surround with the cooked vegetables.

Nutrition & Diet Analysis (per serving)

182 kcal 9% DV
Protein Fat Carbs

Macronutrients

Protein 3.8g 8% DV
Total Fat 4g 5% DV
Carbs 34.6g 13% DV
Fiber 7.4g 26% DV
Sugar 12g 24% DV

Electrolytes

Sodium 9934.8mg 100% DV
Potassium 874.8mg 19% DV

Vitamins & Minerals

Vitamin A 862.5mcg 96% DV
Vitamin C 8.7mg 10% DV
Calcium 82.3mg 6% DV
Iron 1.6mg 9% DV

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

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water celery onion carrot white potatoes salt
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