Venison Roast Recipe


Venison Roast Recipe

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.

Prep: 25 mins
Refrigerate: 2 hrs
Cook: 3 hrs
Total: 5 hrs 25 mins


  • 4 lbs venison roast
  • 10 cloves garlic, whole, peeled
  • 2 tsp dried rosemary, crushed
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Serve with roast. Enjoy!


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