Venison Pot Roast and Gravy |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts. Ingredients:
1 pound boneless venison roast, thinly sliced across the grain |
1 tablespoon minced garlic |
1 tablespoon grill seasoning |
1 teaspoon chili powder |
2 cups beef broth |
1/4 cup butter |
1/4 cup flour |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
3. Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
4. When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
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