Roast Venison

Venison Roast Recipe #165686 | 3¼ hours | 10 min prep |

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.

SERVES 8 (change servings and units)

Ingredients

   * 3-4 lbs venison roast
   * 10 garlic cloves
   * 2 teaspoons dried rosemary, crushed
   * 1-1 1/2 teaspoon 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
   * 2 tablespoons cornstarch
   * 3 tablespoons cold water

Directions

1. Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
2. Combine the rosemary, 1 t onion powder, garlic powder and thyme.
3. Rub the spices on the roast; cover and refrigerate for 2 hours.
4. Put 1/2" of water in a roasting pan; add the roast, carrots and onion.
5. Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
6. Place the roast and vegetables on a serving platter and keep warm.
7. Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
8. Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
9. Combine the cornstarch and water; add to the drippings.
10. Bring to a boil and cook until thickened.