This is a wonderful way to cook venison. Because it slow cooks for several hours, it turns out tender, juicy, and full of flavor. Of course, the marinade helps, too! You can use just about any part of the deer meat, but I’ve found that this is a great venison recipe for ham roasts. I usually use about a 4-pound venison roast when I make this. Be sure to remove any fascia before marinating.
Holle’s Wine-Marinated Venison Roast recipe
What you’ll need:
- Venison roast
- Commercial meat tenderizer
- Fifth of red wine
- 1 cup olive oil
- 1 red onion, chopped
- 6 strips bacon
- Potatoes, quartered
- Fingerling carrots
- Small yellow onions, cut in half
- Garlic salt
- Black pepper
- 1 can beef broth
- 1 can Campbell’s golden mushroom soup
Directions: Rinse venison roast and pat dry. Pierce all over with fork and rub with meat tenderizer. Place venison in a large container and cover with wine, olive oil, and chopped red onion. Marinate for several hours or overnight.
In a large Dutch oven, fry bacon until almost done, but not crisp. Remove bacon from pan.
Roll deer roast in flour and brown all over in bacon drippings. Place strips of bacon on top of roast. Arrange potatoes, carrots, and onions around venison and sprinkle entire contents with garlic salt and black pepper.
Add beef broth and golden mushroom soup. Reduce heat to simmer and place on lid. Cook for three to four hours, until meat is done and veggies are tender.
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