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

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  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!