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Venison Roast Recipe

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"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.

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Venison Roast Recipe

Prep: 25 min. + chilling Bake: 2-1/2 hours

Yield: 8 Servings

25 150 175

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. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

Nutritional 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.

Originally published as Venison Roast in Taste of Home October/November 2002, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Venison Roast (5)

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Venison Roast

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Reviewed on Dec. 14, 2011 by Marlene Bennett

Sounds like a good recipe. I am anxious to try it out on the first venison we have had.

Reviewed on Apr. 09, 2011 by reklaw1918

my sons loved this said it was the best venison roast I ever

made

Reviewed on Dec. 07, 2010 by Gretle

My brother's LOVED this!!! They totally devoured it, and keep asking me to make it again.

Reviewed on Nov. 16, 2008 by rachellestratton

Can't wait to try this. My FIL just brought over a bunch of venison. My MIL at one time didn't like it....think she still doesn't. But my family does.

Reviewed on Nov. 16, 2008 by amychris

Thanks for posting. I will have to try it with our new venison.

Amy