How To Make Venison Roast
Enjoy juicy and herbed bites with this easy venison roast recipe. Cook up a tasty and tender serving with rich gravy.
Ingredients
- 4 lbs venison roast
- 10 cloves garlic, whole, peeled
- 2 tsp dried rosemary, crushed
- 1½ tsp onion powder, divided
- 1 tsp garlic powder
- 1 tsp dried thyme
- 7 carrots, medium, quartered
- 5 onions, small, quartered
- 1 tbsp beef bouillon granules
- 1 tsp browning sauce, optional
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
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Cut 10 deep slits in roast; place 1 garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder, and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
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Add ½-inch of water to a roasting pan. Place the roast, carrots, and onions in pan. Cover and bake at 325 degrees F for 2½ to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
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Strain drippings into a measuring cup. In a large saucepan, combine 3 cups of drippings, bouillon, browning sauce, and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Serve with roast. Enjoy!
Nutrition
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