prep time
25 Min
cook time
2 Hr 25 Min
method
---
yield
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
How To Make venison roast
-
Step 1Cut 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. Yield: 8 servings.
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