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.
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
Reviews
Was good tasting but kinda dry. Thought about using a crock pot. Will use that if I cook again.
My husband went crazy over this dish! There were no left overs! Definitely will make again!
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!!
Not bad!
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
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.
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.
Sounds like a good recipe. I am anxious to try it out on the first venison we have had.
my sons loved this said it was the best venison roast I evermade
My brother's LOVED this!!! They totally devoured it, and keep asking me to make it again.