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Mesquite Lime Venison Roast
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Best Tasting Recipe for Venison Roast

William Bohannon


  • 5 lbs (2.3 kg). venison hind-quarter roast
  • 2 liter Coca-Cola
  • 3 Tbsp (45 ml) instant meat tenderizer
  • 1 cup (225 ml) Mesquite-Lime Marinade
  • 1/4 cup (60 ml) vegetable oil
  • salt and pepper, to taste
  • Mesquite Lime Marinade:
  • 2/3 cup (150 ml) Italian viniagrette salad dressing
  • 3 Tbsp (45 ml) frozen limeade concentrate
  • 1 Tbsp (15 ml) sugar
  • 1/2 tsp (2 ml) mesquite flavor Liquid Smoke
  • 1/4 cup (60 ml) water or wine
  • Prepare marinade: place all ingredients in bowl and stir.
  • Pat venison roast dry with towel.
  • Season with salt and pepper.
  • In large stock pot brown/sear roast in vegetable oil.
  • Cover roast with Coca-Cola.
  • Add meat tenderizer.
  • Cover and simmer on low heat until falling apart tender (several hours).
  • More Coca-Cola can be added as necessary.
  • When roast is done remove from residual stock/cola.
  • Add mesquite-lime marinade to pot and bring to a boil.
  • Pull apart roast into serving pieces.
  • Spoon cooking sauce over the pulled venison.
  • Cover and keep warm.
  • Serve.
This method removes all wild gamey taste. The Marinade is sold in most grocery stores. Recipe for marinade has not been tested. I use the store bought kind. This recipe should also work in a crock pot or pressure cooker. Adjust time as needed.

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