Garlic Venison Roast
Ingredients:
3-4 lbs Red Barn venison roast
10 garlic cloves
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:
Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
CombineĀ  1 t onion powder, garlic powder and thyme.
Rub the spices on the roast; cover and refrigerate for 2 hours.
Put 1/2" of water in a roasting pan; add the roast, carrots and onion.
Cover and bake at 325Ā° for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
Place the roast and vegetables on a serving platter and keep warm.
Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
Combine the cornstarch and water; add to the drippings.
Bring to a boil and cook until thickened.
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