Venison To Die For
A hearty venison roast slow-baked with onions, garlic, and lemon pepper, creating tender, flavorful meat perfect for special occasions or family dinners.
Ingredients
Instructions
- Wrap the venison completely in heavy-duty foil.
- Place the foil-wrapped venison on a cooking pan.
- Lay the venison inside the foil.
- Add 1/2 cup oil, sliced onions, crushed garlic, and 1/2 cup water on top.
- Sprinkle salt over the meat and liberally add lemon pepper.
- Cover the foil-wrapped venison.
- Bake at 350° to 375°F for 4 to 5 hours without opening the foil.
- Once done, slice the venison into small slices.
Tips & Substitutions
For enhanced flavor, marinate the venison overnight in oil, lemon pepper, and salt. If you're out of lemon pepper, a mix of lemon zest and black pepper can work as a substitute. Consider adding a few sprigs of fresh herbs, like rosemary or thyme, to elevate the dish. Ensure the venison is tender by cooking it low and slow; this recipe works great for larger cuts.
Serving Suggestions
Serve the sliced venison on a platter with roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with a side of Hungarian Bean Soup for a hearty feast. Consider offering a fruit-based dessert, like Geneva's Strawberry Pie Filling, to complement the rich flavors of the venison.
Storage & Reheating
To store leftovers, let the venison cool completely before wrapping it tightly in foil or placing it in an airtight container. Refrigerate for up to 3 days. When reheating, do so gently in the oven at a low temperature to prevent drying out; adding a splash of broth can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison To Die For contains roughly 112 calories, with 4g protein, 11g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 777mg per serving (34% 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 cut of venison for this recipe?
Yes, you can use other cuts like the shoulder or neck, but adjust the cooking time as needed. Smaller cuts may require less time to ensure they remain tender, while larger cuts might need additional cooking for optimal tenderness.
What if I don’t have heavy-duty foil?
If you lack heavy-duty foil, you can use multiple layers of regular foil, but be sure to seal it well to prevent juices from leaking. Alternatively, consider using a Dutch oven with a lid for similar results.
How can I tell when the venison is done cooking?
Use a meat thermometer to check for doneness. Venison should reach an internal temperature of about 160°F for medium-rare. Remember, the meat will continue to cook slightly while resting after being removed from the oven.
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).