Braised Venison Roast
Braised Venison Roast is a slow-cooked, savory dish featuring tender cuts of deer meat simmered in a flavorful liquid, often with root vegetables, herbs, and red wine. It is a traditional preparation in many European and North American cuisines, particularly popular in hunting communities and during autumn or winter months.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates, with a moderate amount of fat depending on the cut and cooking method. It is an excellent source of iron, zinc, and B vitamins, and a typical serving contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 42 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 5.1 mcg |
| Niacin (B3) | 10.3 mg |
| Phosphorus | 320 mg |
| Potassium | 410 mg |
| Selenium | 22 mcg |
| Riboflavin (B2) | 0.4 mg |
Per 1 serving (250 g) · estimated, varies by recipe
💡 What's interesting
Venison is a lean, wild game meat that is often considered more sustainable than conventional red meats. The braising method, which involves slow-cooking in liquid, is a classic technique used to tenderize tougher cuts and develop deep, complex flavors.
