Venison Pot Roast and Gravy

Venison Pot Roast and Gravy

Venison Pot Roast and Gravy
This is my preferred method for cooking a venison roast because it is quick, simple, and suitable for even the less tender cuts.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Chili powder and garlic grill seasoning are used to season the venison.

Add the beef broth to the object and place it in a casserole dish.

For about an hour, bake the dish with a lid in a preheated oven until the venison is tender.

Meanwhile, in a saucepan set over medium heat, melt the butter.

Add the flour after the butter starts to bubble.

Cook for about 10 minutes, continuously whisking, until the flour turns a golden yellow and the bubbling subsides.

When the venison is done cooking, whisk 1 1/2 cups of the venison roast’s broth into the flour roux.

Then, simmer the mixture for 15 minutes while constantly whisking.

Serve the gravy with the venison added.