Venison Mississippi Roast
Venison Mississippi Roast is a wonderful, tasty twist on the very popular roast recipe! Use it for sandwiches or tacos, or spoon over pasta or potatoes .
Ingredients
- 4 lb venison roast
- 8 oz pepperoncini and juice
- 4 tablespoon butter
- 1 packet ranch dressing mix
- 1 tablespoon Worcestershire sauce
- 1 cup water
- 2 tablespoons olive oil
Instructions
- Heat oil in a dutch oven or heavy oven-proof dish. A deep skillet works too.
- Sear both sides of the roast till brown.
- Sprinkle the ranch dressing mix over the meat. Slice the butter into pats and place them over the ranch dressing. Place the peppers one top and around the sides. Pour the water, pepper juice, and Worcestershire sauce around the sides of the meat.
- Bake the roast at 250° for 4 hours, or until the meat pulls apart easily with a fork. Shred the meat and stir into juice so it is all covered.
Notes
You can use deer, elk, or antelope in this recipe.
Serve over potatoes or noodles or make sandwiches.
Worcestershire sauce is optional.
You can use a whole 16 oz jar of pepperoncini's of desired. I prefer half a jar. (8 oz)
Nutrition
Calories: 496kcalCarbohydrates: 5gProtein: 70gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 277mgSodium: 606mgPotassium: 1083mgFiber: 1gSugar: 1gVitamin A: 364IUVitamin C: 32mgCalcium: 27mgIron: 11mg
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