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

Ron
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 Facts

268.1 calories; 25.7 g protein; 7.8 g carbohydrates; 116 mg cholesterol; 1199.8 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2008
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! Read More
(31)

Most helpful critical review

Rating: 2 stars
11/17/2010
I am giving this only two stars because it was very tough- and my husband just shot this deer so the meat is very fresh and hasn't been in the freezer longer than a couple weeks. If I had put this in the oven for 4 hours at 150 degrees I believe it would have turned out really tender. I had made this recipe exactly as stated. The flavor is really really good. Bake this in a dish with a lid on it or dutch oven for a much longer period of time and this could very well be a 5 star recipe. Read More
(4)
55 Ratings
  • 5 star values: 47
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/19/2008
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! Read More
(31)
Rating: 5 stars
06/19/2008
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! Read More
(31)
Rating: 4 stars
03/31/2009
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.:) Read More
(24)
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Rating: 5 stars
05/21/2009
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!!! Read More
(16)
Rating: 5 stars
01/03/2014
This turned out amazing considering I was given venison roast and had NO idea how to cook it. I've heard many say it can be tough so I was leery about cooking it. I followed recipe with exception of making my own grill seasoning. Rave reviews from all who ate it. They were impressed this city girl did not ruin their venison. Many thanks for amazing recipe. It was soo good my friend who gave me the venison said I'm on his list of who get the meat anytime he goes hunting;-) Read More
(7)
Rating: 5 stars
03/11/2012
Wow we've been cooking venison for a few years. This is a great recipe!! I don't know what grill seasoning is so i used salt and pepper with chilli. I had no garlic powder either. Otherwise I followed instructions as some of the reviews I cooked it at a low temp in my wood stove for over two hours it was very tender and the gravy was delicious. Read More
(6)
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Rating: 5 stars
05/31/2011
O.K. let me just say I dont like venison but we get it given to us. I have tried it many ways but this works! I made it in the crock pot left it whole and smothered it with sliced onion along with the rest of the ingredients listed. I checked it every hour with a meat thermometer because I didnt know how long to cook it and it took it out at 130. It was fabulous! Please give it a try! Read More
(6)
Rating: 5 stars
09/18/2011
Yum! Made it as written. Used a Montreal steak seasoning mix. Stirred in the chili powder then the minced garlic. Put some on the bottom of a 9X9 pan layered thin slices of venison and seasoning then poured on the broth. The gravy was very thick added some water. Read More
(6)
Rating: 2 stars
11/16/2010
I am giving this only two stars because it was very tough- and my husband just shot this deer so the meat is very fresh and hasn't been in the freezer longer than a couple weeks. If I had put this in the oven for 4 hours at 150 degrees I believe it would have turned out really tender. I had made this recipe exactly as stated. The flavor is really really good. Bake this in a dish with a lid on it or dutch oven for a much longer period of time and this could very well be a 5 star recipe. Read More
(4)
Rating: 4 stars
12/17/2010
This was very good. My picky husband had seconds and said that I should really save this recipe. It was a bit dry but that might have been my fault. I didn't slice it as thin as I should have. Read More
(4)