Venison Roast

Dreamgoddess's Note:

This recipe produces a tender roast with gravy that's full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 3 -4 lbs venison roast
• 10 garlic cloves
• 2 teaspoons dried rosemary , crushed
• 1 -1 ½ teaspoon onion powder , divided
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 7 medium carrots , quartered
• 5 small onions , quartered
• 1 tablespoon beef bouillon granules
• 1 teaspoon browning sauce
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions:

1. Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
2. Combine the rosemary, 1 t onion powder, garlic powder and thyme.
3. Rub the spices on the roast; cover and refrigerate for 2 hours.
4. Put 1/2" of water in a roasting pan; add the roast, carrots and onion.
5. Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
6. Place the roast and vegetables on a serving platter and keep warm.
7. Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
8. Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
9. Combine the cornstarch and water; add to the drippings.
10. Bring to a boil and cook until thickened.

Reviews

[WI Cheesehead]

We had a venison roast to try and I looked at all the recipes and this looked really yummy. I only had a 2.25 lb roast, but used the same amounts except for 4 carrots and added potatoes. I cooked (by necessity - we didn't get home on time) for 2 hours and it should have probably been 1 1/2 or so. It was still good, not tough, just needed the sauce. DH and I really liked it; kids weren't fond of it, but liked the sauce. This would be great with beef roast! Thanks!