Ingredients

• 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

Directions

• 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.