Recipe By Ron
Published Jun 4th
Prep 15m Cook 1h 15m Additional - Ready In 1h 30m
Servings 1 venison roast Calories 268.1

This is my favorite way to prepare a venison roast, it’s quick and easy, and even works with the not-so-tender cuts.

Recipe 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
  • ¼ cup butter
  • ¼ cup flour

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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.

Nutrition Facts

  • Calories 268.1
  • Carbohydrate 7.8 g
  • Cholesterol 116 mg
  • Fat 14.5 g
  • Fiber 0.6 g
  • Protein 25.7 g
  • Saturated Fat 8.4 g
  • Sodium 1199.8 mg
  • Sugar 0.1 g


  1. This turned out amazing considering I was given venison roast and had NO idea how to cook it. I've heard many say it can be tough so I was leery about cooking it. I followed recipe, with exception of making my own grill seasoning. Rave reviews from all who ate it. They were impressed this - Read more ...
  2. Wow we've been cooking venison for a few years. This is a great recipe!! I don't know what grill seasoning is so i used salt and pepper with chilli. I had no garlic powder either. Otherwise I followed instructions as some of the reviews I cooked it at a low temp in my wood stove - Read more ...
  3. Hubby loved this recipe and it was really easy... the gravy turned out fabulous... I usually can't make gravy-- it was delicious and hunter hubby approved!
  4. Yum! Made it as written. Used a Montreal steak seasoning mix. Stirred in the chili powder then the minced garlic. Put some on the bottom of a 9X9 pan, layered thin slices of venison and seasoning then poured on the broth. The gravy was very thick, added some water.
  5. O.K. let me just say I dont like venison but we get it given to us. I have tried it many ways but this works! I made it in the crock pot left it whole and smothered it with sliced onion along with the rest of the ingredients listed. I checked it every hour with - Read more ...
  6. I am giving this only two stars because it was very tough- and my husband just shot this deer so the meat is very fresh and hasn't been in the freezer longer than a couple weeks. If I had put this in the oven for 4 hours at 150 degrees I believe it would have - Read more ...
  7. I have made this recipe many times, and each time it is as good as the first time i made it. My husband is a big deer hunter so we always have fresh venison in the winter time, and we always have way too much than we can eat! The first time i made this, - Read more ...
  8. i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but still needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't - Read more ...
  9. This recipe is amazing! We are HUGE venison fans, so needless to say, we have tried them all! This is by far the best venison I have ever eaten! My husband took it for lunch the next day and his coworkers devoured it! Follow thr recipe exactly and it's perfection!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more