Rosemary Venison Roast

1 Venison roast

½ teaspoon onion powder [Optional]

2 ¼ cups chicken broth

¼ cup sherry

2 tablespoons olive oil

1 teaspoon garlic powder

1 tablespoon minced fresh Rosemary [1 tsp. dried]

¼ teaspoon pepper

1 teaspoon salt [Optional]

2 tablespoons cornstarch

¼ cup cold water

Place roast in large plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper; pour over roast. Seal and refrigerate for 4-8 hours, turning occasionally.

Remove roast and place in covered roasting pan. Pour marinade back over roast. Sprinkle with salt, if desired.

Bake, covered at 350º F for 2 – 2 ½ hours.

Let roast stand for 10-15 minutes in its juices. Remove roast to warm serving platter; combine cornstarch and water until smooth, stir into juices in pan. Bring to boil over medium heat; boil and stir for about 2 minutes.

Serve juice over roast.