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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.
  • 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

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.
Nutrition Facts
1 each: 263 calories, 4g fat (2g saturated fat), 145mg cholesterol, 403mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 41g protein.

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Reviews

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Average Rating:
  • CAROL
    Aug 12, 2020

    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!

  • Fred
    Apr 26, 2020

    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!

  • Shirley
    Dec 27, 2016

    Was good tasting but kinda dry. Thought about using a crock pot. Will use that if I cook again.

  • ooh!
    Apr 12, 2016

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

  • JanBeek
    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!!

  • puglady16
    Feb 28, 2013

    Not bad!

  • scruffy88tally
    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

  • Rhodes39
    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.

  • Johntimmons
    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.

  • Marlene Bennett
    Dec 14, 2011

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