Garlic Venison Roast
Ingredients:
3-4 lbs Red Barn venison roast 10 garlic cloves 1-1 1/2 teaspoon onion powder, divided 1 teaspoon garlic powder 1 teaspoon dried thyme 7 medium carrots, quartered 5 small onions, quartered 1 tablespoon beef bouillon granules 1 teaspoon browning sauce 2 tablespoons cornstarch 3 tablespoons cold water
Directions:
Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places. Combine  1 t onion powder, garlic powder and thyme. Rub the spices on the roast; cover and refrigerate for 2 hours. Put 1/2" of water in a roasting pan; add the roast, carrots and onion. Cover and bake at 325° for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer). Place the roast and vegetables on a serving platter and keep warm. Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings). Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil. Combine the cornstarch and water; add to the drippings. Bring to a boil and cook until thickened.