Taste of Home
Venison Roast
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
YIELD: 8 servings.
"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
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1 venison roast (3 to 4 pounds)
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10 whole garlic cloves, peeled
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2 teaspoons dried rosemary, crushed
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1-1/2 teaspoons onion powder, divided
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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7 medium carrots, quartered
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5 small onions, quartered
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1 tablespoon beef bouillon granules
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1 teaspoon browning sauce, optional
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2 tablespoons cornstarch
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3 tablespoons cold water
Directions
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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.
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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.
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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.
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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