Venison Pot Roast and Gravy

Ingredients

• 3-4 lb. venison roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the venison roast and brown on all sides, about 5 minutes per side.
3. Remove the roast from the pot and set aside. Add the onion and garlic to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes.
4. Add the beef broth, red wine, Worcestershire sauce, thyme, and bay leaves. Return the roast to the pot and bring to a simmer. Cover the pot with a lid and transfer to the preheated oven.
5. Bake in the preheated oven for 2 1/2 hours, or until the roast is very tender.
6. Remove the roast from the pot and set aside. Place the pot over medium-high heat and bring the liquid to a simmer.
7. In a small bowl, whisk together the cornstarch and cold water to make a paste. Slowly whisk the paste into the simmering liquid and cook, stirring constantly, until the gravy is thickened, about 5 minutes.
8. Slice the roast and serve with the gravy.

Interesting Facts

• Venison is the meat from any species of deer.
• Venison is a lean meat and should be cooked slowly to ensure tenderness.
• Leftover venison pot roast makes a delicious sandwich when served on crusty bread.