Venison Pot Roast and Gravy recipe

All Recipes Best Recipe Meat and Poultry Recipes Game Meats Venison

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

Nutrition Info

268.1 calories
carbohydrate: 7.8 g
cholesterol: 116 mg
fat: 14.5 g
fiber: 0.6 g
protein: 25.7 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1199.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 venison roast

Recipe Note

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

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