- 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
- 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.
04/08/2017
recipepes.com
Venison Pot Roast and Gravy, recipe
PT15M
PT1H
5
455 calories
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