This recipe produces a tender roast with gravy that’s full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking.
Ingredients: [‘venison roast’, ‘garlic cloves’, ‘dried rosemary’, ‘onion powder’, ‘garlic powder’, ‘dried thyme’, ‘carrots’, ‘onions’, ‘beef bouillon granules’, ‘browning sauce’, ‘cornstarch’, ‘cold water’]
Quantity of Ingredients: [“3 -4 lbs venison roast”,”10 garlic cloves”,”2 teaspoons dried rosemary, crushed “,”1 -1 1/2 teaspoon 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”,”2 tablespoons cornstarch”,”3 tablespoons cold water”]
Number of Servings: 8
Steps: [‘Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.’, ‘Combine the rosemary, 1 t onion powder, garlic powder and thyme.’, ‘Rub the spices on the roast; cover and refrigerate for 2 hours.’, ‘Put 1/2″ of water in a roasting pan; add the roast, carrots and onion.’, ‘Cover and bake at 325 degrees for 2 1/2 – 3 hours (should register 160 degrees on a meat thermometer).’, ‘Place the roast and vegetables on a serving platter and keep warm.’, ‘Pour the drippings into a measuring cup (should have 3 cups – if not, add water to make 3 c of drippings).’, ‘Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.’, ‘Combine the cornstarch and water; add to the drippings.’, ‘Bring to a boil and cook until thickened.’]