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Venison Pot Roast and Gravy

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

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 166 people have saved this

What to Drink?

Wine Merlot
Cocktail Sidecar
Chilled Non-Alcoholic Apple Julep
Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe 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
  • 1/4 cup butter
  • 1/4 cup flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 268 | Total Fat: 14.5g | Cholesterol: 116mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2008 by auntsis 
This recipe is amazing! We are HUGE venison fans, so needless to say, we have tried them all!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2009 by Annika 
I have made this recipe many times, and each time it is as good as the first time i made it.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by rua 
i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either... MORE

 
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