Directions:
- Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
- Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
- Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.01 Kcal (1905 kJ) | ||
| Calories from fat | 147.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 2519.51mg | 105% | |
| Potassium | 224.48mg | 5% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 29.09g | 58% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 5.1mg | 28% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 192.68 Kcal (807 kJ) | ||
| Calories from fat | 62.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 25% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 7% | |
| Sodium | 1066.93mg | 105% | |
| Potassium | 95.06mg | 5% | |
| Total Carbs | 10.11g | 8% | |
| Sugars | 1.68g | 16% | |
| Dietary Fiber | 0.89g | 8% | |
| Protein | 12.32g | 58% | |
| Vitamin C | 4.4mg | 17% | |
| Iron | 2.2mg | 28% | |
| Calcium | 24.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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