Roast Venison
420 mins (prep 60, cooking 360)
17 ingredients
1 servings
This is an adaptation of recipe in a Southern Living cookbook. I have used for over 30 years, so it has evolved over time. This was the recipe I bought my larding needle for, and now use it occasionally with other recipes. This is a very long recipe, but most of the time is the slow cooking.

Categories:  seasonal , winter , main-dish , meat , wild-game , deer ,
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Serving Size (681.52 g)
Servings 1
Amount per Serving
Calories 1272.34 Calories from Fat 1013.04
% Daily Value *
Total Fat 112.56g 173.17%
Saturated Fat 63.16g 315.78%
Trans Fat 3.88g %
Cholesterol 254.35mg 84.78%
Sodium 3565.17mg 148.55%
Total Carbohydrate 60.91g 20.3%
Dietary Fiber 6.07 g 24.27%
Sugars 22.36 g %
Protein 13.27g 26.53%
Vitamin A 3455.92IU% Vitamin C 125.04mg%
Calcium 103.12mg% Iron 3.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
venison roast, salt pork, ground ginger, dried oregano, sherry wine, chianti wine, sherry wine, currant jelly