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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
1 venison roast (3 to 4 pounds) |
10 whole garlic cloves, peeled |
2 teaspoons dried rosemary, crushed |
1-1/2 teaspoons 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, optional |
2 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
2. Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions 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.
3. 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. Yield: 8 servings.
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