Braised Venison Pot Roast with Rich Gravy

1. 1

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

2. 2

   Season the venison with garlic, grill seasoning, and chili powder. Set it in a casserole dish and pour in the beef broth. Cover the dish with its lid.

3. 3

   Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C).

4. 4

   When the venison is nearly done, melt the butter in a saucepan over medium heat until it bubbles. Whisk in the flour and cook, whisking constantly, until the bubbling slows and the flour turns golden yellow, about 10 minutes.

5. 5

   Whisk 1 1/2 cups broth from the venison roast into the flour roux; simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

• Calories 381.39 kcal Moderate
• Protein 12.68 g Good Source
• Carbs 42.26 g Moderate
• Total Fat 17.36 g High
• Saturated Fat 10.06 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.83 mg Moderate
• Sodium 672.58 mg High
• Fiber 1.72 g Low Source
• Sugar 2.91 g Moderate
• Added Sugar 0.46 g Low Source
• Calcium 173.04 mg Moderate
• Iron 2.7 mg Moderate
• Potassium 166.27 mg Low Source
• Vitamin A 1.0 mcg_rae Low Source
• Vitamin C 1.41 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄