Venison Roast

Kathleen Riemer




★★★★★ 1 vote

25 Min
2 Hr 25 Min


  • ·
    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


  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.
    • 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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