I've made this before and decided to make it again since it is so good, a great hearty wintertime meal. Basically it is a pot roast. I based my version on this recipe but I have modified it: https://www.curiouscuisiniere.com/be...venison-roast/
I added extra root veggies (parsnips and turnips) and some red wine. This is great on a cold day!
Beer Braised Venison Roast
This is a great way to prepare tougher cuts of venison.
Prep time: about 25 minutes (plus dry brine time over night)
Cook time: about 3 - 3 1/2 hours
Special equipment: Dutch oven, grill/smoker, knives - all stuff that most of us have thanks to MCS
Ingredients
4 Tbsp unsalted butter, divided
4 lb venison roast, (or beef shoulder roast)
Salt, 1 tsp per pound of meat
Pepper, garlic powder, and onion powder to taste
2 onions, cut in half and quartered
2 medium potatoes, cut into 1” cubes
3 medium turnips cut into 1" cubes
6 carrots, cut into 1” chunks
2 parsnips, cut into 1" chunks
2 stalks of celery sliced about 3/8" thick
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 - I used a porter)
1/2 cup dry red wine
2 c vegetable or beef stock. I used Elk stock.
1 Tbsp tomato paste
1 Tbsp mustard powder
2 bay leaves
1 - 2" long fresh rosemary branch
3-4 fresh thyme sprigs
Instructions
Season roast with salt and dry brine overnight. Coat the roast with pepper, garlic powder, and onion powder then sear on the grill (or sear in a Dutch oven with 2 T butter).
On medium heat add 2 Tbsp butter to a cast iron Dutch oven (if you seared in the Dutch oven, do not clean - let the butter and veggies loosen the brown bits from the searing). Melt butter and add onions. Saute until translucent, 3-5 minutes. Add potatoes, celery, parsnips, turnips, and carrots, saute with the lid on for 10 minutes to cook down a little. Add red wine and reduce by half. Add flour and stir until moistened. Add both beers, tomato paste, and mustard powder and bring to low simmer. Add thyme, rosemary, and bay leaves.
Put the Dutch oven on the grill (about 300-350 degrees) and add a piece or two of smoking wood - I used hickory and mesquite. Add the venison roast, nestle it down into the liquid and veggies. Add 2 cups of stock. Bring to a simmer and cook uncovered, adding liquid if needed, for 1 1/2 hours, then cover and simmer another 1 1/2 hours or until the roast is tender. (Cover when you think there is enough smoke flavor and color to the meat, personal choice)
Alternatively, cook in the Dutch oven, covered, on the stove top at a low simmer for about 3 hours.
Thirty minutes before serving, remove the lid from the pot. If the stew looks too brothy, place ¼ c of flour in a small bowl. Ladle ½ – ¾ 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. Adjust seasoning to taste if needed, serve.
I like to coarsely shred the meat in the stew when it is done but you can remove the entire roast and cut to serve with the veggies and thickened broth - I like gravy consistency. I like to serve with good dinner rolls or biscuits to sop up the gravy.
Food Porn
Dry brining. Top round and bottom round roasts, total weight: 3 3/4 lbs.
Searing on the Cypress Grill. I had already sauteed the veggies and added the other ingredients to the Dutch oven before doing this step.
Into the Dutch oven and onto the grill.
Dinner is ready! The round roasts are leaner and drier than the sirloin tip roast that I used last time but the venison was tender once broken up and served with the rest of the stew to keep it moist. It took longer to cook as well - the veggies cooked down quite a bit but this just made a rich hearty thick gravy-like broth. The bread on the plate is sourdough cloud bread which made an excellent dinner roll.
Really, the veggies cooked down a bit much although this is still great. Here is the batch that I made last year, this is what it should look like:
I added extra root veggies (parsnips and turnips) and some red wine. This is great on a cold day!
Beer Braised Venison Roast
This is a great way to prepare tougher cuts of venison.
Prep time: about 25 minutes (plus dry brine time over night)
Cook time: about 3 - 3 1/2 hours
Special equipment: Dutch oven, grill/smoker, knives - all stuff that most of us have thanks to MCS
Ingredients
4 Tbsp unsalted butter, divided
4 lb venison roast, (or beef shoulder roast)
Salt, 1 tsp per pound of meat
Pepper, garlic powder, and onion powder to taste
2 onions, cut in half and quartered
2 medium potatoes, cut into 1” cubes
3 medium turnips cut into 1" cubes
6 carrots, cut into 1” chunks
2 parsnips, cut into 1" chunks
2 stalks of celery sliced about 3/8" thick
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 - I used a porter)
1/2 cup dry red wine
2 c vegetable or beef stock. I used Elk stock.
1 Tbsp tomato paste
1 Tbsp mustard powder
2 bay leaves
1 - 2" long fresh rosemary branch
3-4 fresh thyme sprigs
Instructions
Season roast with salt and dry brine overnight. Coat the roast with pepper, garlic powder, and onion powder then sear on the grill (or sear in a Dutch oven with 2 T butter).
On medium heat add 2 Tbsp butter to a cast iron Dutch oven (if you seared in the Dutch oven, do not clean - let the butter and veggies loosen the brown bits from the searing). Melt butter and add onions. Saute until translucent, 3-5 minutes. Add potatoes, celery, parsnips, turnips, and carrots, saute with the lid on for 10 minutes to cook down a little. Add red wine and reduce by half. Add flour and stir until moistened. Add both beers, tomato paste, and mustard powder and bring to low simmer. Add thyme, rosemary, and bay leaves.
Put the Dutch oven on the grill (about 300-350 degrees) and add a piece or two of smoking wood - I used hickory and mesquite. Add the venison roast, nestle it down into the liquid and veggies. Add 2 cups of stock. Bring to a simmer and cook uncovered, adding liquid if needed, for 1 1/2 hours, then cover and simmer another 1 1/2 hours or until the roast is tender. (Cover when you think there is enough smoke flavor and color to the meat, personal choice)
Alternatively, cook in the Dutch oven, covered, on the stove top at a low simmer for about 3 hours.
Thirty minutes before serving, remove the lid from the pot. If the stew looks too brothy, place ¼ c of flour in a small bowl. Ladle ½ – ¾ 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. Adjust seasoning to taste if needed, serve.
I like to coarsely shred the meat in the stew when it is done but you can remove the entire roast and cut to serve with the veggies and thickened broth - I like gravy consistency. I like to serve with good dinner rolls or biscuits to sop up the gravy.
Food Porn
Dry brining. Top round and bottom round roasts, total weight: 3 3/4 lbs.
Searing on the Cypress Grill. I had already sauteed the veggies and added the other ingredients to the Dutch oven before doing this step.
Into the Dutch oven and onto the grill.
Dinner is ready! The round roasts are leaner and drier than the sirloin tip roast that I used last time but the venison was tender once broken up and served with the rest of the stew to keep it moist. It took longer to cook as well - the veggies cooked down quite a bit but this just made a rich hearty thick gravy-like broth. The bread on the plate is sourdough cloud bread which made an excellent dinner roll.
Really, the veggies cooked down a bit much although this is still great. Here is the batch that I made last year, this is what it should look like:
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