Venison Roast (Taste of Home)

Name: Venison Roast (Taste of Home)
Yield: 8 servings
Cuisine: American
Ingredients: 1 (3-4 lb.) venison roast; 10 whole garlic cloves, peeled; 2 teaspoons dried rosemary, crushed; 1 and 1/2 teaspoons onion powder, divided; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 7 medium carrots, quartered; 5 small onions, quartered; 1 Tablespoons beef bouillon granules; 1 teaspoon browning sauce, optional; 2 Tablespoons cornstarch; 3 Tablespoons cold water

Cluelesskitty @cook_116059829

Venison Roast (Taste of Home)

Cluelesskitty @cook_116059829

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Ingredients

8 servings

1 (3-4 lb.)venison roast
10whole garlic cloves, peeled
2 teaspoonsdried rosemary, crushed
1 and 1/2 teaspoonsonion powder, divided
1 teaspoongarlic powder
1 teaspoondried thyme
7medium carrots, quartered
5small onions, quartered
1 Tablespoonsbeef bouillon granules
1 teaspoonbrowning sauce, optional
2 Tablespoonscornstarch
3 Tablespoonscold water

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Steps

1

Cut ten deep slits in roast; place a garlic clove in each slit.
2

Combine rosemary, 1 teaspoon onion powder, and thyme; rub over entire roast. Cover and refrigerate 2 hours.
3

Add 1/2 inch of water to a roasting pan. Place roast, carrots, and onion in pan. Cover and bake at 325°F for 2 and 1/2 to 3 hours or until meat is tender. Remove meat and vegetables to serving platter. Keep warm.
4

Strain drippings into a measuring cup. In a large saucepan, combine 3 cups of drippings, bouillon, browning sauce (if desired), and remaining onion powder.
5

Combine cornstarch and cold water until smooth; stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with roast.