Young, soft lettuces are dressed with a tangy, somewhat sweet dressing made of lemon juice and mild rice vinegar.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 1 venison roast |
Ingredients
- 1 pound boneless venison roast, thinly sliced across the grain
- 1 tablespoon minced garlic
- 1 tablespoon grill seasoning
- 1 teaspoon chili powder
- 2 cups beef broth
- ¼ cup butter
- ¼ cup flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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
| Calories | 268 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 1200 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’m new to eating venison, and needed to find a way to cook some random cuts that were given to us. I followed the recipe as is, with the 2 exceptions: (1) We didn’t have Grill Seasoning, so I found a recipe for that to make enough of the spice mix for this. (2) Chewy meat gags me, so I pulled out my tried-and-true crock pot and cooked it on low until the meat fell apart, somewhere around 4 or 6 hours. We ate this on homemade rolls, and were sad when it was all gone. So very delicious, and so tender. I’m saving this recipe.
What the heckity heck y’all! This is stupid good, and it’s going in the venison rotation for sure! Everyone’s oven/cooking method temperature may vary, so if the roast is not as tender as you like when you check it, simply lower the temp to 250 degrees and cook until the meat is tender. I personally did 325 for the first hour and 250 for another 45 minutes or so, but my roast was more than a pound. If the gravy seems too thick, add more of the pan juice, a couple of spoonfuls at a time, until it is the way you want it. This is also great with chicken broth/stock. I usually like to surround the roast with mushrooms, carrots, celery, onions, bell peppers, and serve it with mashed potatoes.
It was a great recipe. My husband asked me to save this recipe.
Great recipe! I don’t love venison but my husband likes it and he loves this meal. I really enjoy the gravy. The only change I make is I add sautéed mushrooms to the gravy.
This was great! I actually made it on the stove top in a Dutch oven, very easy and tasty!
It was very easy and my family loved it. I would never have thought about this combination of seasonings. I was not keen on venison until tonight. This will be on the menu again!
made this in 2 nights, because it took waay longer to cook than recipe stated, 2 hours first night, put away my hubby was too hungry to wait till 8 to eat. next evening threw it back in the 350 preheated oven. checked it in 1 hour, perfectly tender! that being said, this was as you stated, really delish!! I will mae it this way moving forward!! besides the extra cook time, its definitely a 5 star meal!! thank you!!
Wonderful!!! Love the gravy!! Always add potatoes onion real garlic and olive oil!
Wow, very simple and lots of flavor. I used beef better than bullion for the broth and sliced some onion and placed on top before baking as another reviewer suggested. That is the only alteration… other than the meat. We have friends that hunt and usually give us a meal or two from the hunt. What I didn’t know is that what I thawed wasn’t deer, it was bear. The meat didn’t have a label on it. It was small, it looked like venison. Had I known that, I wouldn’t have tried it, it doesn’t sound appealing. Anyway, I used this recipe and both my hubby and I really liked it. The meat was tender and cooked perfect. Since he knew what he had put in the freezer, he knew it wasn’t deer and to my surprise, this recipe made the bear quite delicious. This recipe would be great with any red meat.
I used three garlic cloves and would use one or two next time. Slicing the roast made it so yummy! I will make this again! My family loved it! The gravy was delicious!
I used three garlic cloves and would use one or two next time. Slicing the roast made it so yummy! I will make this again! My family loved it! The gravy was delicious!
I was out of roasts, but used two venison round steaks for this recipe. I cooked it in the crock pot on low all day while gone to work. I then removed the steak and placed on a platter in the oven to keep warm while I made the gravy. Now….this was our last piece of venison, and I was preparing the gravy while my husband was in the deer stand. When he came out of the cold and plowed into this he had nothing to say until it was over. I just had a few pieces of toasted bread to chase the gravy, but we thought this was the bomb. I thought it was really good, and I am a venison vegan lol. I am pretty much vegetarian except for venison. I will make this again, but I will need to cut the grill seasoning back for us as it is way too much salt for our diet. I might look for a Mrs. Dash version instead. Thanks for a great recipe.
I was out of roasts, but used two venison round steaks for this recipe. I cooked it in the crock pot on low all day while gone to work. I then removed the steak and placed on a platter in the oven to keep warm while I made the gravy. Now….this was our last piece of venison, and I was preparing the gravy while my husband was in the deer stand. When he came out of the cold and plowed into this he had nothing to say until it was over. I just had a few pieces of toasted bread to chase the gravy, but we thought this was the bomb. I thought it was really good, and I am a venison vegan lol. I am pretty much vegetarian except for venison. I will make this again, but I will need to cut the grill seasoning back for us as it is way too much salt for our diet. I might look for a Mrs. Dash version instead. Thanks for a great recipe.
This recipe turned out great! We used a “mix” of Cream of Mushroom soup and beef broth. I believe the primary reason this turned out so good was the venison was covered in a casserole dish, by the wet ingredients, covered with a lid, and cooked at a relatively low temp for a long while… This gave the venison time to cook slow and get tender. The flavor was outstanding. We’ll be fixing this again soon!
This is a nice and simple recipe without going through too much effort to “hide” the gamey flavor. It’s always nice to treat people who claim they don’t like venison to a moist, flavorful and healthy piece of “not-so-wild” tasting game. I made no changes and felt that it was a good combination without too much effort. As with any venison recipe, the prep starts in the field with proper processing. I never bring my deer to a locker plant and always age in refrigerator for a couple of days (in sealed container on waxed paper with paper towels under it to absorb the blood), then soak in a little salt water for at least 1/2 a day before starting any venison recipe.
My husband is a career hunter and said he will never have deer any other way!! Delicious!! I used beef bullion cubes
Just a repeat of what others have said that the gravy is very good. I did reduce the grill seasoning because I didn’t have any that were specifically for steaks etc. Instead of baking, I put in the crock pot. I wasn’t sure how long or on what setting to use so made a note for next time to do longer. I’m anxious to try the burger recipe I found now that I was given venison burger also.
Everyone enjoyed and had seconds. I did layer onions and garlic at the bottom, stacked thinly sliced venison and then added more onions, stacked venison again and poured the beef broth. It was tender. Made my own grill seasoning and used smoked butter(yes you read right) in the roux. So good! Only one bad thing – No leftovers.
This recipe was delicious!! I wish I had more venison in the freezer!! The gravy is very good. I followed the recipe pretty much to the “t”.
Delicious!
My friend always gives me a bunch of venison from his harvest, and I had no clue what to do with this roast. I usually get tenderloin but I followed this recipe EXACTLY and it was so so so so so delicious. I impressed my non-venison-eating friends and they devoured the entire roast. Made with mashed potatoes and broccoli and it was perfect. Such an easy recipe and it turned out amazing- the gravy from the broth was delicious too!! Highly recommend to anyone, especially those hesitant to cook a roast. Thank you!