Venison Roast

Name: Venison Roast
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 1 venison roast (3 to 4 pounds); 10 whole garlic cloves, peeled; 2 tablespoons minced fresh rosemary; 2 tablespoons minced fresh thyme; 1-1/2 teaspoons onion powder, divided; 1-1/2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 7 medium carrots, quartered; 5 small onions, quartered; 1-1/2 pounds baby red potatoes, halved; 1 tablespoon beef bouillon granules; 1 teaspoon browning sauce, optional; 2 tablespoons cornstarch; 3 tablespoons cold water

Total Time Prep: 25 min. + chilling Bake: 2-1/2 hours

Yield 8 servings

Test Kitchen Approved

This tender, hearty venison roast recipe is chock-full of flavor thanks to garlic, onion, carrots and a dried herb rub. Serve the oven-roasted venison with gravy, mashed potatoes and rolls for a truly mouth-watering meal.

Ingredients

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1-1/2 teaspoons onion powder, divided
1-1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
7 medium carrots, quartered
5 small onions, quartered
1-1/2 pounds baby red potatoes, halved
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Directions

Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, thyme, salt, 1 teaspoon onion powder, pepper and garlic powder; rub over entire roast. Cover; refrigerate for 2 hours.
Add 1/2 in. of water to a roasting pan. Place the roast, carrots, onions and potatoes 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.

Nutrition Facts

1 each: 263 calories, 4g fat (2g saturated fat), 145mg cholesterol, 403mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 41g protein.

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Recipe Creator