1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (506g) Recipe makes 4 servings The following items or measurements are not included below: apple cider |
||
| Calories 654 | ||
| Calories from Fat 265 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 1122mg | 46% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.3g | ||
| Protein 80.1g | 160% | |
people who like this recipe also like:
Sauteed Green Beans and Red Onion
By: Boomette
By: Bev
By: A. Lynne
Kato's Tender Roast Venison
By: Baby Kato
Mar 18, 2004
One of those dishes that tastes as good as it smells. Cook roast 20 minutes per pound for medium rare, remember to baste often during roasting to ensure a tender roast.
SERVES 4
Ingredients
- 3 lbs venison roast
- 8 slices bacon
- 1/2 cup beef consomme
- 1/2 cup apple cider
- 1 cup red wine
- 1/4 cup lemon juice
- 1 clove garlic, crushed
- 1/4 cup onion, chopped
- 1/8 cup cranberries, dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
Directions
1
Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.2
Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.3
Reduce heat to 425 degrees.4
Arrange bacon slices over roast.5
Roast uncovered in 425 degree oven for 30- 40 minutes.6
Remove bacon.7
Combine all remaining incredients and pour over roast.8
Remember to baste frequently during roasting.9
Cover loosely with foil and cook 1 hour longer.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Kato's Tender Roast Venison recipes
Browse similar recipes by category
- Main Ingredient > Meat > Wild game > Deer
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Saturn
On Apr 28, 2006
I was given a bunch of venison from my Mother, including a roast. After getting through all the ground venison, we had decided we didn't like venison. But we still had a roast to eat. On Diana Blue's great recommendation, we gave this recipe a try. Wow. Are we ever glad we did. This is a tremendous recipe. We actually enjoyed eating the venison. My fiance went back for seconds! The flavours go together so well. And the roast gets this great, gooey BBQ coating to it that is divine! If we ever find ourselves with venison again, this is the way we are going to go! Thanks for another winner, Baby Kato!
From: Out of the Blue
On Apr 1, 2006
Absolutely tender. I had a venison roast in the freezer and decided it was time to cook it. I went in search of a recipe and decided on yours. It was absolutely wonderful. Thanks.
From: Annacia
On Mar 20, 2007
DH loved this! but then I took a lead from mama and used cranberry juice (for the same reason she did). I think I would leave the lemon juice out next time as the wine, lemon juice and cranberry mix was a bit more acidic than I would have preferred, personal taste only. DH had two helpings which is something he hardly ever does. The only thing I did differently was to brown the meat and then put it in the crockpot for about 8 hrs instead of the oven.
From: mama's kitchen
On Nov 14, 2006
Made this for DH. He thought it was very tasty! I had to use cranberry juice as I didnt have any craisins - and he would not have eaten it if he saw them in there! lol This is good enough for company! Thanks Kato!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved