Venison Roast

Ingredients

• 3-4 lbs venison roast
• 10 garlic cloves
• 2 teaspoons dried rosemary, crushed
• 1-1 1/2 teaspoon 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
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. 1

   Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.

2. 2

   Combine the rosemary, 1 t onion powder, garlic powder and thyme.

3. 3

   Rub the spices on the roast; cover and refrigerate for 2 hours.

4. 4

   Put 1/2" of water in a roasting pan; add the roast, carrots and onion.

5. 5

   Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).

6. 6

   Place the roast and vegetables on a serving platter and keep warm.

7. 7

   Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).

8. 8

   Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.

9. 9

   Combine the cornstarch and water; add to the drippings.

10. 10

    Bring to a boil and cook until thickened.