Venison Roast

READY IN: 3hrs 10mins
Recipe by Dreamgoddess

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.

Top Review by 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!

Ingredients Nutrition

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.

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