“This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.” - by Ron
Ingredients
Adjust Servings
Original recipe yields 1 venison roast
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 268 cal
- 13%
- Fat
- 14.5 g
- 22%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This recipe is amazing! We are HUGE venison fans, so needless to say, we have tried them all! This is by far the best venison I have ever eaten! My husband took it for lunch the next day and his cowor..." See morekers devoured it! Follow thr recipe exactly and it's perfection!"
rua
"i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but ..." See morestill needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't something common here, so i made mine using 1 tbs fresh coarse ground black pepper, 1 tsp kosher salt, onion power, garlic power and ground coriander each, and 1/3 tsp crushed red pepper flakes. but! it was absolutely delicious. i served it with roasted potatoes, carrots, parsnips & shallots, and it went down a treat. the only reason i'm giving it 4 stars instead of 5 is because i suspect that the reason the meat wasn't more tender is because i used meat from the freezer. also, we're not big eaters, but there's no way 1 pound of venison would divide between 4 people. 3 at a push maybe. nice one, i'll be making it again. :)"
Annika
"I have made this recipe many times, and each time it is as good as the first time i made it. My husband is a big deer hunter so we always have fresh venison in the winter time, and we always have way ..." See moretoo much than we can eat! The first time i made this, he couldn't get enough, he wanted me to make it everyday that week!!! "
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