Roast Beef or Deer Meat Sauce
The most delicious and cozy bowl of comfort food! Venison roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!
Frequently Asked Questions.
Does venison get more tender the longer it cooks?
When it comes to venison roast, it does get more tender the longer it cooks, but there is a sweet spot. If you cook venison roast too long, it will dry out. When cooking in the oven, I recommend about 3 hours. Once the venison is fork tender, remove it from the oven.
Why is my venison roast tough?
If the meat isn't tender, it is likely because it hasn't cooked long enough. Extend the cook time and make sure there is still enough liquid in the pot - if not, add more liquid.
Keep in mind, you should never cook the roast above 350 degrees in the oven. It will cook to fast, resulting in dry, tough meat.
If using a slow cooker, make sure you're cooking on low, not high. Low and slow ensures tender, juicy meat.
How long should I roast venison for?
In the oven, venison roast takes about 3 - 3 ½ hours to roast.
Do you need to soak venison before cooking?
When it comes to cooking venison roast, the answer is no, you do not need to soak venison roast before cooking. Slowly braising the venison in broth, beer and lots of delicious seasoning helps to remove any gamey flavor.
What is the best seasoning for venison?
For venison roast, I like to generously season with salt and pepper then sear the roast over high heat to create a nice crust on the meat, adding flavor. The rest of the seasoning is in the braising. The venison roast absorbs flavors from the broth, beer and fresh herbs as it slow cooks.
Is there a substitute for venison?
Yes! This recipe works great with beef chuck roast, as well!
Make ahead.
If you are able to make this recipe the day of, that is what I recommend (it also leaves your house smelling amazing), but you can most certainly make it the day before if you're in a pinch, and it will still be delicious!!
Prepare the roast as instructed in the recipe card, then remove from the oven and let cool completely at room temperature. Once cooled, transfer to the refrigerator.
To reheat the roast, place the dutch oven back into oven at 350 degrees for about 30 minutes, or until heated through. During this time, make your mashed potatoes.
Storage & Reheating
How long does venison last in the fridge?
Venison roast can be stored in the fridge for up to 4 days.
Can you freeze venison roast?
Venison roast can be stored in an air-tight container in the freezer up to 3 months. To serve, defrost the roast in the fridge overnight. Reheat on the oven at 350 degrees for about 30 minutes.
Reheating.
Whether you're reheating a single serving or multiple servings, I recommend reheating the roast in the oven. Reheat at 350 degrees for about 10-30 minutes, depending on how much roast you're reheating, or until heated through.
I think meat tastes better when reheated on the stove or in the oven versus the microwave. But, that's not to say you can't reheat in the microwave, but you certainly can! I have reheated roast in the microwave when in a hurry. So, it can also be done that way.
Beer Braised Venison Roast with Carrots and Mashed Potatoes
The most delicious and cozy bowl of comfort food! Venison roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!
Venison roast
- 2-3 pounds venison roast, cut into 2-3 inch pieces (or beef)
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 2 sprigs fresh rosemary (or ½ teaspoon dried)
- 4 sprigs fresh thyme (or ½ teaspoon dried)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 12 ounces brown ale beer
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt, plus more for seasoning the roast
- ¼ teaspoon black pepper, plus more for seasoning the roast
- 1 pound large carrots, peeled and cut into 2 inch pieces (about 7-8 carrots)
Mashed potatoes
- 2 pounds russet potatoes (about 4-6 potatoes)
- 4 tablespoons butter
- ¼ cup milk
- 1 teaspoon salt
Oven (my preferred method)
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Preheat the oven to 325 degrees F.
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Generously season the meat with salt and pepper. Heat a dutch oven with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.
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Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the pot. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Add in the garlic and tomato paste; cook for about one minute while stirirng. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper.
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Add the carrots and beef to the pot. Cover and transfer to the oven. Cook for 3 - 3 ½ hours until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.
Mashed potatoes
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Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender.
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Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, milk and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy.
How to cook venison roast in the slow cooker:
- Generously season the meat with salt and pepper. Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.
- Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the skillet. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Transfer to a crockpot and add the remaining ingredients.
- Cook on low for 6-8 hours or until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.
How to cook venison roast in the Instant Pot:
- Switch the instant pot to sauté. Season the meat with salt and pepper. Add 1 tablespoon of olive oil to the instant pot and sear the meat on both sides until browned. Remove to a plate.
- While the instant pot is still on sauté, add another tablespoon of olive oil, onions, rosemary and thyme. Cook for about 5 minutes or until the onions begin to carmalize. Stir in the garlic and tomato paste; cook for about 1 minute while stirring. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper. Turn off the sauté feature.
- Add the meat back to the instant pot. Seal the instant pot and cook on high pressure for 50 minutes. When finished cooking, quick release the instant pot. Add in the carrots, seal the instant pot and cook on high pressure for 5 minutes. Quick release again when the cook time is up.
- To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.
I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats
Source: https://www.modernfarmhouseeats.com/beer-braised-venison-or-beef-roast/
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