Harvest Roast Venison


  • Venison roast (3-4 lbs)
  • 10 whole peeled garlic cloves
  • 2 teaspoons onion powder
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 4 onions, quartered
  • 8 carrots, chopped

For sauce

  • 1 tablespoon beef bouillon granules
  • 2 tablespoons corn starch
  • 3 tablespoons water


  • Place one garlic clove in each of 10 deep cuts in roast.
  • Combine rosemary, thyme, garlic powder and 1 teaspoon onion powder and rub over roast.
  • Cover and refrigerate for 2 hours.
  • Put a half inch of water in a roasting pan, adding the roast, carrots and onions.
  • Cover pan and bake at 325° F for 2-3 hours until roast is tender.
  • Put roast and vegetables on a serving dish and keep warm.
  • Pour drippings out of roasting pan. Place 3 cups drippings into a saucepan. Add bouillon and remaining onion powder.
  • Mix together water and cornstarch until smooth. Stir into drippings
  • Boil sauce, while stirring, until thickened, and serve with roast.
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