It is a beautiful time of year. As evidenced by the fact that I can’t seem to get the smile off my face after seeing four bucks chasing does around in the last two sits. With temps dropping and deer hopefully too, there’s nothing quite as welcoming as the aroma of a hot dinner when you come back into the house after a long day hunting. And today we have the perfect venison dish to come home to. Check out this delicious venison roast recipe that my girlfriend whipped up, give it a try and let us know what you think!
Marinade for Roast
½ C beef broth
¼ C oil
1 T Thyme
1 T Parsley
1 t bay leaves
2 garlic cloves chopped
½ t salt
¼ t pepper
In small bowl combine all marinade ingredients; blend well. Place roast in non-metal bowl or plastic bag. Pour marinade sauce over roast. Cover and refrigerate 3-4 hours turning several times.
Venison Roast with Veggies and Gravy Sauce3-4 lb Roast (marinated) 1 small onion (chopped) 2 T EVOO (extra virgin olive oil) 2 T butter 1 crushed garlic clove 1 t thyme 1 bay leave 1 t salt 10.5 oz beef broth 12 small white onions 6-8 carrots 6-8 celery stalks 6-8 potatoes 1 t parseley 3 T flour 1. Add one small onion, evoo, and butter to hot pan. Place roast in pan and brown all surfaces. 2. Add additional garlic, thyme, bay leaf and salt; let cook for 30 min. 3. Add beef broth and bring to boil. Reduce to simmer and cook 2 hrs. 4. Add onions, carrots, celery, potatoes and parsley and cook for another hour. (I usually add more broth with the vegetables) 5. Transfer food to platter and cover
GRAVY6. Strain the remaining cooking juice and return to pan. 7. Add ¼ C water and 3 T flour; mix well 8. Bring to boil and let simmer 3 min.
Pour gravy over roast, breathe in the amazing aroma and enjoy!