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🦌 Venison Sirloin Tip Roast

  • Feb 10
  • 2 min read

🦌 Hunt’n Buddy Venison Sirloin Tip Roast

with Baby Potatoes, Carrots & Quick Brown Gravy

This one’s pure deer-camp comfort—simple, hearty, and built to let the venison shine. The Hunt’n Buddy seasoning does the heavy lifting, the veggies roast in all that goodness, and the quick gravy ties it together like a proper Sunday supper.

🥩 Ingredients

Roast

Veggies

  • Baby potatoes, halved (or quartered if large)

  • Carrots, peeled and chunked

  • Extra olive oil + Hunt’n Buddy seasoning (to taste)

Quick Brown Gravy

  • 3 cups MSG-free beef broth

  • 1 tbsp cornstarch

  • ⅓ cup cold water

  • 1–2 tbsp garlic salt (to taste)

  • 1 tsp onion powder

🔥 Instructions

1️⃣ Prep the Roast

  • Trim all silver skin from the venison (this is key for tenderness).

  • Rub the roast with olive oil, then coat generously with Hunt’n Buddy seasoning.

  • Truss tightly with butcher’s string to keep a uniform shape for even cooking.

2️⃣ Prep the Veggies

  • Toss potatoes, carrots, and onion with olive oil and a light hit of Hunt’n Buddy seasoning.

  • Spread them out in a large roasting pan.

3️⃣ Roast

  • Nestle the seasoned roast on top of the vegetables.

  • Roast uncovered at 375°F for 45 minutes to 1 hour, or until internal temp hits 125–130°F (medium-rare).

  • Pull from oven and rest 10 minutes—carryover heat brings it to about 135°F.

🥣 Quick Brown Gravy (Stovetop)

  • Bring beef broth to a simmer.

  • Whisk cornstarch with cold water until smooth.

  • Slowly whisk slurry into broth.

  • Add garlic salt and onion powder.

  • Simmer, whisking, until thickened and glossy.

🔪 Serve It Up

  • Slice venison against the grain.

  • Plate with roasted potatoes and carrots.

  • Pour that hot brown gravy right over the top.

🏕️ Hunt’n Buddy Tip

This roast is perfect for leftovers—slice thin for sandwiches, or cube it up and drop it into a skillet with eggs the next morning. Deer camp gold.



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