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Venison Roast Recipe

Venison Roast Recipe

"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 YIELD: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

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.

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.

Reviews for Venison Roast

Sort By :
MY REVIEW
Reviewed Apr. 12, 2016

"My husband went crazy over this dish! There were no left overs! Definitely will make again!"

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."

MY REVIEW
Reviewed Dec. 14, 2011

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

MY REVIEW
Reviewed Apr. 9, 2011

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

made"

MY REVIEW
Reviewed Dec. 7, 2010

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

MY REVIEW
Reviewed Nov. 16, 2008

"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."

MY REVIEW
Reviewed Nov. 16, 2008

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

Amy"

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Wine Pairings

Light-Bodied Red Wine

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