Venison Pot Roast and Gravy

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Rub the venison with garlic, grill seasoning, and chili powder. Arrange in a casserole dish, pour in the beef broth, and put the lid on.

3. 3

   Roast covered until the meat is tender and an instant-read thermometer reads at least 160°F (70°C), about 1 hour.

4. 4

   Toward the end of the roasting time, melt the butter in a saucepan over medium heat until it begins to bubble. Whisk in the flour and continue whisking until the mixture turns golden yellow and the bubbling subsides, about 10 minutes.

5. 5

   Ladle about 1½ cups of the cooking liquid from the venison into the roux and whisk together. Simmer for 15 minutes, stirring often, then add the venison slices to the gravy and serve.