Ingredients
1 venison roast (3 to 4 pounds)10 whole garlic cloves, peeled2 teaspoons dried rosemary, crushed1-1/2 teaspoons onion powder, divided1 teaspoon garlic powder1 teaspoon dried thyme7 medium carrots, quartered5 small onions, quartered1 tablespoon beef bouillon granules1 teaspoon browning sauce, optional2 tablespoons cornstarch3 tablespoons cold water
Preparation
Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
