Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kato's Tender Roast Venison Recipe
    Lost? Site Map

    Kato's Tender Roast Venison

    Kato's Tender Roast Venison. Photo by Annacia

    1/2 Photos of Kato's Tender Roast Venison

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Baby Kato's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.
    2. 2
      Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.
    3. 3
      Reduce heat to 425 degrees.
    4. 4
      Arrange bacon slices over roast.
    5. 5
      Roast uncovered in 425 degree oven for 30- 40 minutes.
    6. 6
      Remove bacon.
    7. 7
      Combine all remaining incredients and pour over roast.
    8. 8
      Remember to baste frequently during roasting.
    9. 9
      Cover loosely with foil and cook 1 hour longer.

    Ratings & Reviews:

    • on October 25, 2009


      Delicious. The sauce had a much different flacor than other roast recipes and there was no hint of game flavor to the meat. I had a 3 lb. roast and found the cooking times in the recipe to be much longer than I needed to reach medium rare.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2009


      I made this with a 4 pound shoulder roast, bone in. It cooked about 45 mins extra for the bone. As others did, I used cranberry juice instead of berries for much the same reasons, the kids would cringe. Hey, they're eating venison so I can't complain too much! My only draw back on this is the high salt content. The beef consomme had a ton, and no low sodium option at the stop & shop. But all in all a delicious roast. Will make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Kato's Tender Roast Venison

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 654.1
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 8.9 g
    Cholesterol 92.1 mg
    Sodium 1122.0 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 80.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites