Venison Roast In Gravy
A hearty venison roast cooked in savory gravy, this dish offers rich flavors with tender meat complemented by a flavorful onion-based sauce. Perfect for special occasions or Sunday dinners, it appeals to game meat enthusiasts and those seeking a comforting, rustic meal.
Ingredients
Instructions
- Soak the venison roast for 4 hours in a mixture of baking soda, vinegar, salt, and water.
- Rinse the roast and soak in clear water for 1 hour.
- Remove the roast from water and pat dry.
- Remove as much fat as possible from the roast to eliminate gamey flavor.
- Combine seasoned salt, garlic powder, and black pepper.
- Sprinkle the mixture on both sides of the roast.
- Sprinkle the roast with soy sauce.
- Place onion slices on top of the roast and sprinkle with 2 tablespoons of flour.
- Place thin slices of oleo on top of the onions.
- Wrap the roast twice in heavy-duty aluminum foil and place in a roasting pan.
- Add 1 quart of water to the pan.
- Cover and bake at 350°F (175°C) for 4 to 5 hours.
- Add water to the roasting pan if necessary, but do not open the foil.
- Remove the roast from the pan.
- Carefully open the foil and measure the liquid.
- Combine 1 1/2 tablespoons of flour and 2 tablespoons of water for each cup of liquid.
- Stir the flour mixture well.
- Stir the mixture into the roast broth and cook over medium heat, stirring constantly until thickened.
- Serve the gravy with the roast.
Tips & Substitutions
For a more tender roast, consider marinating the venison overnight with the baking soda and vinegar mixture. If you don’t have seasoned salt, regular salt works, but add a pinch of herbs like thyme or rosemary for added flavor. If you prefer a thicker gravy, you can adjust the amount of flour used in the broth. Be sure to remove excess fat to minimize gamey flavors.
Serving Suggestions
Serve the venison roast with creamy mashed potatoes or roasted root vegetables for a hearty meal. A side of sautéed greens, like spinach or green beans, will add a nice contrast. This dish pairs beautifully with Cabbage Casserole In A Rice Cooker for a complete comfort food experience. Don't forget to drizzle the rich gravy generously over the roast and sides.
Storage & Reheating
Leftover venison roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a covered dish in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, adding a splash of broth to keep it moist. The gravy can be reheated on the stovetop, adding a little water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Roast In Gravy contains roughly 62 calories, with 3g protein, 13g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1098mg per serving (48% of the Daily Value).
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
How do I know when the venison roast is done?
The venison roast is done when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check the thickest part of the roast. It should be tender and easy to shred with a fork once fully cooked. If it's not quite there, continue cooking and check every 30 minutes.
Can I use a different cut of meat for this recipe?
Yes, while this recipe is designed for venison roast, you can substitute with other game meats or even beef roast. Adjust the cooking time based on the cut used, as different meats may require varying times to become tender. Always check internal temperatures for safety.
What can I serve with venison roast?
Venison roast pairs well with hearty sides such as roasted vegetables, wild rice, or creamy polenta. For a lighter option, consider a mixed green salad with a tangy vinaigrette. The rich flavors of the roast also complement dishes like Nutty Pie, which adds a sweet contrast to the savory meal.
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).