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Venison Roast Recipe
Venison Roast Recipe photo by Taste of Home

Venison Roast Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Venison Roast in Taste of Home October/November 2002, p56

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.

Light-Bodied Red Wine

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

Reviews for Venison Roast

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 1, 2013

This was an experiment tonight... but it was such a hit that it will be a meal for company next time I prepare it! DEEEElicious!!

MY REVIEW
Reviewed Feb. 28, 2013

Not bad!

MY REVIEW
Reviewed Dec. 10, 2012

This recipe was AMAZING!!! I made in the crock pot but used all the same ingredients and kept everything the same. Since there are only 2 of us there are plenty of leftovers I am going to make stew out of the leftover roast I am putting the roast back in the crock pot and adding potatos

MY REVIEW
Reviewed Nov. 11, 2012

This was a great roast! I started my two small roasts in a freezer bag with a marinade placed in the fridge for 24 hrs. I moved it around once or twice to ensure coverage of the marinade. I then used the above recipe and it was marvelous. The meat was so tender it fell apart when I tried to cut it into slices. So simple and delicious. I added some black pepper to the gravy and I thought it was pretty good also. Thanks so much for posting such a super recipe. One of my kids asked me where the potatoes were and I told him it was not in the recipe. Next time we will add potatoes and I think it will be even better. One more thing, I left my roasts in the baking pan covered in the fridge for an additional 24 hrs. after I cooked them because it was too late to eat them when they were ready. I reheated the whole pan for 20 minutes covered at 350 and then made the gravy and served. Thanks again for the great directions, don't think I have ever cooked any venison before and everyone liked it even my wife who does not eat deer.

MY REVIEW
Reviewed Nov. 5, 2012

Only problem with this roast was I had a heck of a time trying to get the roast while the deer was running around kicking at me. Other than that I would make this again was delicious.

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