Beer Braised Venison Roast
Ingredients
| 3 Tbsp | 45 ml | unsalted butter |
| 4 lb | 1.8 kg | venison roast (or beef shoulder roast) |
| 1 Tbsp | 15 ml | salt |
| 1 tsp | 5 ml | ground black pepper |
| 2 | onions, cut in half and quartered | |
| 6 | large potatoes, cut into 1" cubes | |
| 10 | carrots, cut into 1" chunks | |
| 1/4 c | unbleached all-purpose flour (plus an additional 1/4 c if necessary, added at the end) | |
| 2 (12 oz) bottles | beer (dark lager style is best) | |
| 2 c | vegetable or beef stock (low sodium preferred) | |
| 1 Tbsp | 15 ml | tomato paste |
| 2 Tbsp | 30 ml | brown sugar |
| 1 Tbsp | 15 ml | mustard powder |
| 1 tsp | 5 ml | thyme |
Instructions
- Season roast with salt and pepper. In a 2 gallon or larger Dutch oven or soup pot melt 1 Tbsp butter. Add the roast and sear on all sides over medium-high heat, 1-2 minutes per side. Remove the roast from pot.
- Reduce heat to medium and add the remaining 2 Tbsp butter. Melt butter and add onions. Saute until golden brown, 3-5 minutes. Add potatoes and carrots, saute 1-2 minutes. Add flour and stir until moistened.
- Stir in beer, stock, tomato paste, brown sugar, mustard powder, and thyme. Mix well. Add the roast back to pot, nestling it among the vegetables. Bring the mixture to a simmer.
- Reduce the heat to maintain a simmer and cover the pot. Simmer for 3 hours.
- Thirty minutes before serving, remove the lid from the pot. If the stew looks too brothy, place 1/4 c of flour in a small bowl. Ladle 1/2 - 3/4 c of broth from the pot into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate.
- Continue to simmer, uncovered, until sauce thickens slightly.
HOW TO COOK A VENISON ROAST SO IT DOESN'T TASTE GAMEY
We often run into people who aren't a fan of deer meat. And, while everyone is entitled to their own preferences, we often find that these people have had an unfortunate run-in with some poorly cooked venison. This one experience often sits firmly in their mind as something that needs not be repeated.
The thing is, venison is a different kind of meat that needs a little extra care in the kitchen. Venison is lean. Deer don't have the marbling that cattle do, so cooking it like beef isn't going to work too well.
CHOOSING A COOKING METHOD FOR VENISON The cooking method for venison really depends on the cut you are using.
- Tenderloins and loins – Quickly sear or grill to 130F and let rest 10 minutes before serving.
- Shoulders and roasts – Braise low and slow (around 130F) for several hours.
HOW TO TENDERIZE VENISON In addition to choosing the right cooking method, it's a good idea to add ingredients to your rub or marinade that will tenderize your venison. Salt in rubs helps to break down proteins and improve the texture of the venison. When marinating, you can use any number of acidic ingredients to help tenderize the meat while infusing it with flavor. Vinegar or alcohol are two of our favorites (like a recipe for Red Wine Braised Venison).