Roast Venison And Gravy
A hearty venison roast slow-cooked to tender perfection, complemented by savory gravy. Perfect for game meat lovers and special family dinners, offering rich flavors and comforting aroma.
Ingredients
Instructions
- Brown the venison in a pan sprayed with cooking spray.
- Place the venison in a crock-pot.
- Dissolve the beef bouillon cubes in boiling water.
- Add onion salt to the bouillon mixture and stir well.
- Pour the mixture over the meat in the crock-pot.
- Add enough water to cover the meat.
- Cook on high for 6 to 8 hours or on low for 10 to 12 hours.
- Remove the meat from the crock-pot.
- Wrap the meat in foil and vent to allow heat to escape.
- Reserve 2 cups of broth from the crock-pot.
- Mix cornstarch with cold water to make a slurry.
- Add the cornstarch mixture to the reserved broth and heat until thickened.
- Season the gravy to taste and serve with sliced venison.
Tips & Substitutions
For a more flavorful roast, consider marinating the venison overnight with your favorite herbs and spices. If you don't have beef bouillon, chicken bouillon can work as a substitute, though it will alter the flavor slightly. Using a combination of onion powder and garlic powder can also enhance the seasoning. For best results, keep an eye on the cooking time to avoid overcooking.
Serving Suggestions
Serve the sliced venison alongside roasted vegetables or creamy mashed potatoes for a hearty meal. For a refreshing contrast, a side salad or steamed green beans pairs beautifully with the rich gravy. This dish also works well with crusty bread to soak up the flavorful gravy. For more ideas, browse more American recipes.
Storage & Reheating
Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 350°F until warmed through, or use a microwave, adding a splash of broth to keep it moist. If freezing, wrap the meat tightly in foil or freezer bags for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Venison And Gravy contains roughly 46 calories, with 2g protein, 9g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I do if my venison is tough after cooking?
If your venison turns out tough, it may have been cooked at too high a temperature or not for long enough. Ensure the meat is tender by cooking it longer on low heat. Adding a little vinegar or acidic ingredient to the cooking liquid can also help tenderize the meat.
Can I use a different type of meat for this recipe?
Yes, you can substitute venison with other meats such as beef or pork. Keep in mind that cooking times may vary based on the cut of meat you choose. For instance, beef may cook faster than venison, so adjust your cooking time accordingly.
How can I make the gravy richer in flavor?
To enhance the flavor of your gravy, try adding a splash of red wine or Worcestershire sauce to the reserved broth before thickening it with cornstarch. Additionally, sautéing some onions and mushrooms in the same pan where you browned the meat can add depth to the gravy's flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).