Serves: 5
Total Calories: 96

1 venison roast
4 ounces wine
2 carrots
2 potatoes
2 onions
1/4 stick butter, melted
1/2 clove garlic
salt to taste
black pepper to taste
1 can mushrooms

Preheat oven to 325°. Place venison roast in a large roasting pan. Pour wine over meat, allowing it to run over for basting. Slice carrots in quarters, lengthwise. Cut potatoes in quarters. Place both in pan along with whole onions, and brush roast heavily with butter. Finely mince garlic, and sprinkle evenly over meat. Add a pinch of salt and a dash of pepper.

Allow 30 minutes cooking time for each pound of meat to cook venison roast properly. Baste frequently with juices from bottom of pan. After roast is completely cooked, and while oven is still hot, toss mushrooms in the pan. Stir mushrooms in juices a few moments for flavor, then serve everything hot.

Nutritional Facts:

Serves: 5
Total Calories: 96
Calories from Fat: 40

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