Description
Tender beer-braised venison roast with carrots and creamy mashed potatoes! A hearty, flavorful meal perfect for cozy dinners. Try it now!
Ingredients
Scale
For the Venison Roast:
- 3 lbs venison roast (shoulder or hindquarter)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Beer Braising Liquid:
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups dark beer (stout or porter recommended)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 large carrots, cut into chunks
- 2 bay leaves
For the Mashed Potatoes:
- 3 lbs russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup heavy cream (or whole milk for a lighter version)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Venison Roast
- Pat the venison roast dry with paper towels.
- In a small bowl, mix salt, black pepper, smoked paprika, and garlic powder.
- Rub the seasoning mixture all over the venison roast.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the venison roast on all sides until a golden-brown crust forms. Remove from the pot and set aside.
Step 2: Create the Braising Liquid
- In the same Dutch oven, add onions and garlic, cooking until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in beer and beef broth, scraping up any browned bits from the bottom.
- Add Worcestershire sauce, rosemary, thyme, bay leaves, and carrots.
- Return the seared venison roast to the pot, ensuring it is partially submerged in the liquid.
- Cover with a lid and let simmer on low heat for 3-4 hours, or until the meat is fork-tender.
Step 3: Prepare the Mashed Potatoes
- While the venison is braising, bring a large pot of salted water to a boil.
- Add the potatoes and cook until fork-tender, about 15-20 minutes.
- Drain and return the potatoes to the pot.
- Mash the potatoes, then mix in butter and heavy cream until smooth and creamy.
- Season with salt and pepper to taste.
Step 4: Finish and Serve
- Remove the venison roast from the pot and let it rest for 5 minutes.
- Slice the roast against the grain for maximum tenderness.
- Remove the herbs and bay leaves from the braising liquid.
- Serve slices of venison over mashed potatoes, topped with the beer braising sauce and carrots.
Notes
✔ Choose the Right Beer – A stout or porter provides deep, rich flavor.
✔ Sear the Meat Well – Locks in juices and enhances the overall texture.
✔ Slow and Low Cooking – Ensures the venison remains tender and juicy.
✔ Let the Roast Rest – Allowing the meat to rest before slicing helps retain moisture.
✔ Don’t Skip the Herbs – Fresh rosemary and thyme add an aromatic depth to the dish.
✔ Make Ahead – Venison tastes even better the next day. Store in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 20minutes
- Cook Time: 3 hours 30 minutes