 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
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. 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.
|
|