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Ingredients
US|METRIC
4 SERVINGS
- 8 venison roast (about 2 pounds)
- 2 Tbsp. olive oil
- sea salt
- freshly ground black pepper
- 8 rib celery (to make a roast holder)
- 3/4 cup olive oil
- 1/2 cup white wine vinegar
- 6 cloves garlic
- 3 bay leaves
- 2 jalapeño peppers (stemmed, seeded and chopped)
- 1/2 cup fresh cilantro (tightly packed)
- 1/2 cup fresh flat leaf parsley (tightly packed)
- 1/4 cup fresh oregano leaves (tightly packed)
- 1 Tbsp. sea salt
- 1 Tbsp. ancho chile powder
- 1 tsp. freshly ground black pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium2000mg83% |
| Potassium280mg8% |
| Protein2g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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