Braised Venison Pot Roast with Rich Gravy
Braised Venison Pot Roast with Rich Gravy features tender slices of game meat simmered in seasoned beef broth, then enveloped in a silky roux-thickened sauce. The gravy is buttery and peppery with a gentle chili warmth, complementing the venison’s robust flavor. Serve for a cozy Sunday dinner or a fall gathering with mashed potatoes or buttered noodles.
- Prep15 mins
- Cook1 hr 15 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 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
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
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
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 380.37 kcal Moderate
- Protein 12.53 g Good Source
- Carbs 42.06 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 1.67 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 1.18 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 🧄