Holiday Venison Roast

Venison Roast - any cut

½ cup or 1 stick unsalted butter room temperature

5 cloves finely minced garlic

1 tablespoon sea salt

1 teaspoon black pepper

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 teaspoon dried parsley flakes

Coconut oil as needed, fresh ground salt and pepper to taste.

1 cup Better than Bouillon Roasted Beef

Preheat oven to 250 degrees.

Mix butter, pepper, salt, thyme and rosemary. Set aside.

Sear roast in coconut oil, salt and pepper over medium-high heat in a cast iron dutch oven. Turn off heat. Add bouillon to the dutch oven. Cover the top and sides of the roast with the butter and herb mixture.

Cook in oven at 250 degrees for several hours or until done. (Time depends on the size of the roast.)