• prep: 25 min
  • cook: 2 hr 30 min
  • total: 2 hr 55 min
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  • servings:
  • Summary

    "We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

    Ingredients

    • 1 venison roast (3 to 4 pounds)
    • 10 whole garlic cloves, peeled
    • 2 teaspoons dried rosemary, crushed
    • 1-1/2 teaspoons onion powder, divided
    • 1 teaspoon garlic powder
    • 1 teaspoon dried thyme
    • 7 medium carrots, quartered
    • 5 small onions, quartered
    • 1 tablespoon beef bouillon granules
    • 1 teaspoon browning sauce, optional
    • 2 tablespoons cornstarch
    • 3 tablespoons cold water

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 12 % Daily Value *
    • Total Fat: 0 g 0.17%
    • Saturated Fat: 0 g 0.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.04%
    • Sodium: 10 mg 0.42%
    • Calcium: 12 mg 1.17%
    • Potassium: 34 mg 0.98%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.54%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 1.08%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.22%
    • Vitamin C 2.45%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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