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Venison Roast

Venison Roast
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
8 ServingsPrep: 25 min. + chilling Bake: 2-1/2 hours

Ingredients

  • 1 venison roast (3 to 4 pounds)
  • 10 whole garlic cloves, peeled
  • 2 teaspoons dried rosemary, crushed
  • 1-1/2 teaspoons 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, optional
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  • Cut 10 deep slits in roast; place a 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.
  • Add 1/2 in. of water to a roasting pan. Place the roast, carrots and
  • onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or
  • meat is tender. Remove meat and vegetables to a serving platter;
  • keep warm.
  • Strain drippings into a measuring cup. In a large saucepan, combine 3
  • cups drippings, bouillon, browning sauce and remaining onion powder.
  • Combine cornstarch and cold water until smooth; stir into drippings.
© Taste of Home 2013

2 of 2

Venison Roast (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with roast.
  • Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 263 calories, 4 g fat (2 g saturated fat), 145 mg cholesterol, 403 mg sodium, 13 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013