Venison Roast and Vegetables

Venison roast – 3 or 4 pounds works good, although with our deer here, sometimes I use a couple of smaller ones.
8 garlic cloves, chopped
1 to 2 tablespoons salt
2 tablespoon black pepper
2 tablespoons dried rosemary
1 tablespoon dried thyme
2 cups sliced carrots
2 cups sliced onions (I use 3, but we like onions)
3 cups quartered potatoes
Optional: a cup or two of mixed root vegetables – radishes, turnips, rutebagas (if you add these, increase the salt and pepper by 1 teaspoon salt and 1/2 teaspoon pepper.)

Place roast in the baking pan or dutch oven. Mix the garlic, salt, pepper, rosemary, and thyme together and sprinkle over the meat. Pile all the vegetables around the roast. Bake at 325 degrees for 2 1/2 hours or until meat is tender.

Pull the drippings out of the pan and place in a skillet or saucepan and turn the heat on medium. Add enough water to make 3 cups of liquid. Mix 3 tablespoons of cornstarch with 1/3 cup cold water in a small bowl. Slowly mix the cornstarch/water mix into the drippings and heat for ten minutes until slightly thickened.

Remember to make a pan of biscuits and dig in!