I got a fun surprise the other day when I saw a post from a reader on our W2H facebook page, stating that he saw my name in the most recent Deer & Deer Hunting Magazine! Well low and behold, my girlfriend’s venison pot roast recipe was selected and published in the Reader’s Recipes section in D&DH! Pretty cool, right? That being said, here’s to hoping you’ll see me in Deer & Deer Hunting again soon, but with a real article this time!

If you’re interested in tasting this hearty venison recipe, I’ve included the details again below!

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 Sauce

3-4 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


6.  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!