Venison Pot Roast and Gravy

Venison Pot Roast and Gravy

Made  times
Ron 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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 268 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1200 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 33 Ratings

Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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...

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 hav...

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...

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. Otherwis...

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 seas...

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.

Hubby loved this recipe and it was really easy... the gravy turned out fabulous... I usually can't make gravy-- it was delicious and hunter hubby approved!

We love venison, so my husband gets a little upset when I mess it up. This recipe was soooooo good! The gravy was different, but went great with the roast and potatoes. I'm definitly adding this...

From around the web