If you're looking to impress the guy who loves to deer hunt, there may not be anything quite like a good roast to win his attention. With a nice thick gravy and a tender cut of roast to show for it, this venison dish is the ticket to your man or woman's heart. Turn on Legends of the Fall, set out a plate of venison roast with potatoes and gravy, and you're sure to get a second date out of the deal.
Prep time: 2 ½ hours
Cook time: 2 ½ to 3 ½ hours
- 1 venison roast (3-4 pounds)
- 10 whole garlic cloves, peeled
- 2 teaspoons dried crushed rosemary
- 1 ½ 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
- 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.
- Add ½ inch of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325 degrees for 2 ½ to 3 hours or until meat is tender. Place venison and vegetables on 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 venison roast.