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Venison Pot Roast and Gravy

Venison Pot Roast and Gravy

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Ron

Ron

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1200 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

auntsis
26

auntsis

6/19/2008

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 coworkers devoured it! Follow thr recipe exactly and it's perfection!

rua
22

rua

3/31/2009

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 still 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
13

Annika

5/21/2009

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 too 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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