Oven Cooked Venison Roast

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Oven Cooked Venison Roast

Oven Cooked Venison Roast

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.
  2. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
  3. Add 1/2 in. of water to a roasting pan.
  4. Place the roast, carrots and onions in pan.
  5. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender.
  6. Remove meat and vegetables to a serving platter; keep warm.
  7. Strain drippings into a measuring cup.
  8. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder.
  9. Combine cornstarch and cold water until smooth; stir into drippings.
  10. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Makes 8 servings.

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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