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Venison Pot Roast and Gravy
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Deliciously tender venison roast slices simmered in savory beef broth.
Ingredients:
  • 1 pound boneless venison roast, thinly sliced across the grain
  • 1 tablespoon minced garlic
  • 1 tablespoon grill seasoning
  • 1 teaspoon chili powder
  • 2 cups beef broth
  • 0.25 cup flour
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Season the venison with a flavorful blend of garlic, grill seasoning, and chili powder. Transfer it to a casserole dish and add in the richness of beef broth. Seal in the delicious flavors by covering the dish with a lid.
  • Roast the venison in the preheated oven until tender, approximately 1 hour, ensuring the internal temperature reaches at least 160°F (70°C) when tested with an instant-read thermometer.
  • Once the venison is almost cooked, melt butter in a saucepan over medium heat until it starts to bubble. Whisk in flour and continue whisking constantly until the bubbling slows down and the flour turns a golden yellow, for about 10 minutes.
  • Incorporate 1 1/2 cups of broth from the venison roast into the flour roux, simmer for 15 minutes while whisking occasionally. Introduce the venison to the gravy and then serve.

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