The ingredients and directions for this recipe are simple but the results are anything but that. With fresh rosemary and thyme, the herb butter creates a delicious flavor profile that’s perfect for the holidays. After the roast is coated in the herb butter, it is placed over the top of a bed of carrots that will act as a roasting rack. Since we start roasting at a high temperature, there’s no need to sear the roast before placing it in the oven. After 25 minutes, you’ll reduce the temperature of the oven and continue baking until it reaches your desired cooking temperature. It’s very important to not overcook the venison, as it’ll become dry and tough. As the roast rests, you’ll create an amazing gravy using the pan drippings. Following these directions and tips, your result will be a tender, mouthwatering venison roast for the holidays or any day.

Ingredients

1 stick of unsalted butter, softened

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

2 teaspoons salt

1 teaspoon black pepper

2-3 pound boneless venison roast, trimmed of any silver skin (Sirloin or Round)

1/2 cup beef broth (or Stock)

5 Small or Medium Whole Carrots, Peeled

Mashed potatoes, for serving

Gravy

Pan drippings

3 tablespoons flour

2 teaspoons garlic powder

1.5-2 cups Beef Broth

 

Recipe Direction

1. In a small bowl, combine the softened butter with rosemary, thyme, salt and black pepper. Mix well.
2. Pat the venison roast dry using a paper towel. Rub the entire venison roast with the butter mixture.
3. Preheat your oven to 425 degrees.
4. Lay peeled carrots down in the bottom of a roasting dish and set roast on top. These will act as the roasting rack in the dish.
5. Roast for 25 minutes, then reduce the temperature to 350 degrees. Cook until the roast reaches your desired temperature. Do not cook past medium rare, 135 degrees, for best results. I like to pull mine out of the oven at 130 degrees.
6. Once the roast reaches temperature, remove from the oven, and set aside to rest for 15-20 minutes.
7. Remove the carrots from the pan and tent with foil to keep warm (or place back into the oven to keep them hot).
8.  While the roast is resting, add the pan drippings to a small saucepan over medium heat. Sprinkle flour over top and whisk constantly for 30 seconds to one minute. Slowly add in beef broth, small amounts at a time, whisking constantly. The amount of broth you will use depends on how thick you want your sauce. Once you have added all the broth, mix in garlic powder then reduce heat to low and keep warm.
9. Once the roast has rested, slice against the grain and serve drizzled with gravy over top and served with carrots and mashed potatoes.