Ingredients
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1 pound boneless venison roast, thinly sliced against the grain
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1 tablespoon minced garlic
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1 tablespoon grill seasoning
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1 teaspoon chili powder
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2 cups beef broth
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¼ cup butter
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¼ cup flour
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
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Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
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Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.
Nutrition Facts (per serving)
| 268 | Calories |
| 15g | Fat |
| 8g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 42% |
| Cholesterol 116mg | 39% |
| Sodium 1200mg | 52% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 26g | 51% |
| Vitamin C 1mg | 1% |
| Calcium 36mg | 3% |
| Iron 4mg | 23% |
| Potassium 290mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
