Beazell's Cook Book

Venison Roast & Gravy by Amy Sosa

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Venison Roast & Gravy  




1-1 1/2 pound venison roast

Beazell's Cajun Seasoning

1/4 teaspoon celery seed

3 tablespoons olive or vegetable oil

3-4 medium tomatoes, cored & quartered

1 large onion, sliced in 1/4 inch slices

3 tablespoons flour

2-3 cups water or beef stock



Place tomatoes and onion on a sheet pan, drizzle with oil and sprinkle with Beazell’s Cajun Seasoning. Roast in the oven at 350 degrees for 20 minutes. Remove from the oven and set aside.

Heat oil in a Dutch oven. Liberally season the venison roast with Beazell’s Cajun Seasoning. Sear the entire venison roast until thoroughly browned. Remove the roast and add flour to the oil and make a light roux by scraping the bottom of the pan for the browned bits. Once the roux has taken on color, return the venison to the pan along with the tomatoes, onions, celery seed and drippings from the roasting pan.

Cover the Dutch oven and place in the oven at 275 degrees for 3 –4 hours or until the roast begins to fall apart. Check periodically to assure there is enough liquid and add more as needed for the gravy.

Serve over long grain rice, mashed potatoes or polenta.


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