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Ingredients
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1 tablespoon olive oil
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½ onion, diced
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2 teaspoons minced garlic
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1 pound boneless venison roast
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½ cup ketchup
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⅓ cup water
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¼ cup Worcestershire sauce
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¼ cup soy sauce
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¼ cup chile-garlic sauce
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1 tablespoon black pepper
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2 teaspoons salt
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¼ teaspoon liquid smoke
Directions
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Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until softened, about 2 more minutes. Remove the skillet from heat.
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Place venison roast into a slow cooker and sprinkle with onion mixture. Stir together ketchup, water, Worcestershire sauce, soy sauce, chile-garlic sauce, pepper, salt, and liquid smoke in a small bowl until well combined; pour over venison.
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Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
Nutrition Facts (per serving)
225 | Calories |
6g | Fat |
17g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 225 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 8% |
Cholesterol 86mg | 29% |
Sodium 2596mg | 113% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 10g | |
Protein 26g | 51% |
Vitamin C 16mg | 18% |
Calcium 48mg | 4% |
Iron 6mg | 31% |
Potassium 558mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.