• 1serving
  • 75minutes
  • 268calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless venison roast, thinly sliced across the grain

  2. 1 tablespoon minced garlic

  3. 1 tablespoon grill seasoning

  4. 1 teaspoon chili powder

  5. 2 cups beef broth

  6. 1/4 cup butter

  7. 1/4 cup flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.

  3. Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.

  4. When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.


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