Venison Roast

Name: Venison Roast
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 serving(s)
Ingredients: 3 -4 lbs venison roast; 10 garlic cloves; 2 teaspoons dried rosemary, crushed; 1 -1 1/2 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

(1)

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.

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READY IN: 3hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3 -4

lbs venison roast
10

garlic cloves
2

teaspoons dried rosemary, crushed
1 - 1 ¹⁄₂

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

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

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