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Venison Roast
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Main Ingredient
Venison
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Category: Main Dish
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: kbowlen
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Posted On: Aug 18, 2020
Number of Servings:
Ingredients:
- 3 pounds - venison roast
- 10 cloves - garlic peeled
- 2 teaspoons - dried rosemary crushed
- 1 1/2 teaspoons - onion powder divided
- 1 teaspoons - garlic powder
- 1 teaspoons - dried thyme
- 7 - med carrots quartered
- 5 - small onions quartered
- 1 tablespoons - beef bouillon granules
- 1 teaspoons - browning sauce optional
- 2 tablespoons - cornstarch
- 3 tablespoons - cold water
Directions:
Cut 10 deep slits in roast; place a garlic clove in each slit. Pierce roast in several places with a meat fork. Combine rosemary, 1 tsp 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 roast, carrots, and onions in pan. Cover and bake at 325 for 2-1/2 to 3 hours or until a meat thermometer reads 160. Remove meat and vegetables to a serving platter; keep warm. Strain drippings into a measuring cup. In a saucepan, combine 3 c. drippings, bouillon, browning sauce if desired and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 mins or until thickened. Serve gravy with roast.
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