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Venison Pot Roast and Gravy

This is my favorite method for roasting venison. It's quick and easy and even works with the not-so-tender cuts.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1143 kcal

Equipment

  • 1 Casserole Dish with Lid Essential for baking the venison to retain moisture.
  • 1 Saucepan For preparing the gravy.
  • 1 Whisk Crucial for making a smooth, lump-free roux and gravy.
  • 1 Instant-Read Thermometer To accurately gauge venison doneness and tenderness.
  • 1 Chef's Knife & Cutting Board For thinly slicing venison against the grain.

Ingredients
  

Main

  • 1 pound boneless venison roast thinly sliced against the grain
  • 1 tablespoon minced garlic
  • 1 tablespoon grill seasoning
  • 1 teaspoon chili powder
  • 2 cups beef broth
  • ¼ cup butter
  • ¼ cup flour

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
  • Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
  • Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.

Notes

To truly elevate the venison, consider a quick marinade (e.g., buttermilk or red wine) for 30 minutes before seasoning; this can significantly tenderize tougher cuts. When making the roux, ensure it cooks to a deep golden color, not just yellow, to remove any raw flour taste and build a richer flavor foundation for your gravy. Whisk diligently to prevent lumps. For added depth, deglaze the venison casserole dish with a splash of red wine after removing the roast, then incorporate this into your gravy. Adding mirepoix (diced carrots, celery, onion) to the roast base would introduce more aromatic complexity. Always rest the venison briefly before serving to allow juices to redistribute, ensuring maximum succulence.