This venison roast is studded with whole garlic cloves and coated with a crushed rosemary and thyme rub, then slow-roasted at 325°F with root vegetables until fork-tender. The pan drippings become a silky gravy that ties the hearty meal together.
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Cut 10 deep slits in the roast and place a garlic clove in each slit. Next, in a small bowl, combine the crushed rosemary, thyme, salt, 1 teaspoon of onion powder, pepper and garlic powder. Rub this mixture over the entire roast. Cover the roast and refrigerate it for at least two hours. Editor's Tip: Make sure the venison is entirely thawed before beginning.
First, preheat the oven to 325°F and remove the prepared roast from the fridge. Add 1/2 inch of water to a roasting pan. Place the roast, carrots, onions and potatoes in the pan. Cover the roast and bake it for 2 hours and 30 minutes to 3 hours, or until the meat is tender. Remove the meat and vegetables and transfer them to a serving platter, and keep them warm.
Strain the drippings into a measuring cup. In a large saucepan, combine three cups of the drippings, plus the bouillon, browning sauce and remaining onion powder. In a separate small bowl, combine cornstarch and cold water, mixing until they form a completely smooth slurry. Stir this slowly into the drippings in the saucepan. Bring them to a boil, then cook and stir constantly for two minutes or until the gravy is thickened. Serve the gravy with the roast and veggies.
Store leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven with a splash of water to restore moisture.
roasting pan · meat thermometer (optional but recommended)
Refrigerate the herb-rubbed roast for at least two hours, though overnight is even better for deeper flavor.
Roast at 325°F for 2 hours 30 minutes to 3 hours, or until the meat is tender when pierced with a fork.
Make the gravy right before serving using the hot pan drippings. It does not store well made in advance.
Yes, the recipe notes that the venison must be entirely thawed before beginning preparation.
Serve with the roasted vegetables, mashed potatoes, rolls, and the pan gravy for a complete meal.
