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
This was an amazing recipe! I will be making the other one that is in the freezer the same way! So tender and so flavorful!
Fantastic! Followed the recipe exactly except for veggies. Waited one hour to put in potatoes and carrots. 30 minutes before roast being done I added celery. Sauce was exceptional and veggies were perfect!
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.