Beer Braised Venison Roast
This tender deer recipe creates a flavorful beer braised venison roast in the slow cooker. So easy to make with pantry ingredients!
- Prep Time: 15 min
- Cook Time: 8 hr
- Total Time: 8hr 15min
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1, 3-4lb venison roast
- 3 Tbsp. butter, divided
- 4 garlic cloves, sliced
- 2 Tbsp. tomato paste
- 3 Tbsp. all purpose flour
- 2 tsp. Herbs de’ Provence
- 2 tsp. salt
- 1/2 tsp. black pepper
- 12 oz. stout beer
- 2 cups unsalted beef or venison stock
- 1 Tbsp. apple cider vinegar
- A few dashes Worcestershire sauce
- 1 lb. carrots, cut into large pieces
- 1 14 oz bag frozen pearl onions
Instructions
- Allow the venison roast to come to room temperature for 20-30 minutes on the counter before cooking.
- Begin by heating a large pan over medium-high heat. Add 2 tablespoons of the butter, allow it to sizzle for a minute or two and add the roast to the hot pan. Sear the roast on all sides and place it into the bottom of a slow cooker when seared. Remove the pan from the heat but do not discard.
- Top the roast with the carrots and onions.
- In the pan you seared the meat in, add the remaining tablespoon of butter and the garlic. Let the garlic cook for 1 minute before adding the tomato paste, flour, Herbs de’ Provence, salt and pepper. Cook for 2-3 minutes.
- Deglaze the pan with the beer, stock, apple cider vinegar and Worcestershire sauce, whisking together to break up any lumps. Allow it to reduce for 5-7 minutes to thicken and cook off alcohol.
- Pour the mixture over the roast, carrots and onions, allowing the roast to remain on the bottom of the slow cooker.
- Cook for 8-9 hours on low until the meat is falling apart tender. If it isn’t tender, cook longer and baste the meat.
- Serve over mashed potatoes, polenta, grits, risotto, roasted veggies – the options are endless.
Find it online: https://www.missallieskitchen.com/beer-braised-venison-roast/
