https://deltanine.net/mw/index.php?action=history&feed=atom&title=Roast_Venison 2026-09-12T16:55:34Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Roast_Venison&diff=809&oldid=prev 2013-07-25T08:45:22Z

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Chris https://deltanine.net/mw/index.php?title=Roast_Venison&diff=808&oldid=prev 2009-04-17T03:21:54Z

<p>New page: Venison Roast Recipe #165686 | 3¼ hours | 10 min prep | This recipe produces a tender roast with gravy that&#039;s full of flavor. Plan ahead as this has to refrigerate for 2 hours before co...</p> <p><b>New page</b></p><div><br /> Venison Roast<br /> Recipe #165686 | 3¼ hours | 10 min prep |<br /> <br /> This recipe produces a tender roast with gravy that's full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking.<br /> <br /> SERVES 8 (change servings and units)<br /> <br /> ===Ingredients===<br /> <br /> * 3-4 lbs venison roast<br /> * 10 garlic cloves<br /> * 2 teaspoons dried rosemary, crushed<br /> * 1-1 1/2 teaspoon onion powder, divided<br /> * 1 teaspoon garlic powder<br /> * 1 teaspoon dried thyme<br /> * 7 medium carrots, quartered<br /> * 5 small onions, quartered<br /> * 1 tablespoon beef bouillon granules<br /> * 1 teaspoon browning sauce<br /> * 2 tablespoons cornstarch<br /> * 3 tablespoons cold water<br /> <br /> ===Directions===<br /> <br /> #Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.<br /> #Combine the rosemary, 1 t onion powder, garlic powder and thyme.<br /> #Rub the spices on the roast; cover and refrigerate for 2 hours.<br /> #Put 1/2&quot; of water in a roasting pan; add the roast, carrots and onion.<br /> #Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).<br /> #Place the roast and vegetables on a serving platter and keep warm.<br /> #Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).<br /> #Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.<br /> #Combine the cornstarch and water; add to the drippings.<br /> #Bring to a boil and cook until thickened.</div>

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