Rating: 5 stars 4.7
60 Ratings
  • 5 star values: 51
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
1 venison roast
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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 calories; protein 25.7g; carbohydrates 7.8g; fat 14.5g; cholesterol 116mg; sodium 1199.8mg. Full Nutrition
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