Venison with Mushroom Gravy Roast
Delight your palate with the earthy, comforting flavors of Venison with Mushroom Gravy Roast, a show-stopping dish perfect for cozy evenings or special occasions. This hearty recipe highlights a tender, slow-roasted venison roast, seared to lock in its juices and paired with a luscious homemade mushroom gravy. The velvety sauce, made with savory cremini mushrooms, rich beef broth, and a touch of Worcestershire sauce, adds depth and complexity to every bite. With its expert combination of rustic ingredients and classic cooking techniques, this dish ensures a melt-in-your-mouth experience. Serve it with your favorite sides and garnish with fresh thyme for a restaurant-quality dinner that’s sure to impress family and friends. Ideal for lovers of wild game, this venison roast recipe is a must-try centerpiece for your next meal.
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Recipe Information
Ingredients
- 2 pounds Venison roast
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the venison roast dry with paper towels. Season it evenly with salt and freshly ground black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the venison roast on all sides until it is nicely browned, about 2-3 minutes per side. Once seared, remove the roast from the pan and set it aside.
In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter.
Add the chopped onion and cook until it is softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a simmer.
Return the venison roast to the skillet, ensuring it is partially submerged in the liquid. Cover the skillet or Dutch oven with a lid or foil.
Transfer the skillet to the preheated oven and roast for approximately 1.5 to 2 hours, or until the venison reaches an internal temperature of 145°F (63°C) for medium-rare, or your desired level of doneness.
Once cooked, remove the venison roast from the skillet and let it rest for 10 minutes, tented with foil.
Meanwhile, place the skillet with the mushroom and broth mixture back on the stove over medium heat.
In a small bowl, mix the cornstarch with cold water to form a slurry. Slowly add this to the skillet while stirring to thicken the gravy.
Cook the mushroom gravy for 2-3 minutes until it coats the back of a spoon. Adjust seasoning with additional salt and pepper if needed.
Slice the rested venison roast and serve it with the mushroom gravy spooned over the top.
Garnish with fresh thyme sprigs if desired and enjoy your Venison with Mushroom Gravy Roast!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 5039 mg | 219% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 288.9 g | 578% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
