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Beer Braised Venison Roast with Carrots and Mashed Potatoes Recipe

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★★★★★

5 from 51 reviews

This Beer Braised Venison Roast with Carrots and Mashed Potatoes is a hearty and flavorful dish perfect for a cozy meal. Tender venison pieces are seared and slow-cooked in a rich brown ale and beef broth mixture infused with fresh herbs, garlic, and tomato paste, then served alongside creamy, buttery mashed potatoes and tender carrots.

Ingredients

Scale

Venison Roast and Braising Liquid

  • 2–3 pounds venison roast, cut into 2-3 inch pieces (or beef chuck roast)
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dried)
  • 4 sprigs fresh thyme (or 1/2 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
  • 1/2 teaspoon salt, plus more for seasoning the roast
  • 1/4 teaspoon black pepper, plus more for seasoning the roast
  • 1 pound 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
  • 1/4 cup milk
  • 1 teaspoon salt

Instructions

  1. Preheat Oven and Season Meat: Preheat your oven to 325 degrees F. Generously season the venison pieces with salt and black pepper to enhance their natural flavors.
  2. Sear the Venison: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the meat pieces and sear them until browned on all sides, about 4-5 minutes. Once browned, remove the meat and set aside on a plate.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the Dutch oven along with the sliced onions, rosemary, and thyme. Cook for 5-7 minutes, stirring occasionally, until the onions begin to caramelize.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to develop the flavors.
  5. Deglaze and Prepare Braising Liquid: Pour in the brown ale beer, beef broth, apple cider vinegar, and add brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine and scrape up any browned bits from the bottom of the pot.
  6. Add Meat and Carrots to Braise: Return the venison pieces to the pot along with the carrot pieces. Cover the Dutch oven with a lid and transfer it to the preheated oven.
  7. Braise in Oven: Cook in the oven for 3 to 3 ½ hours, or until the meat is fork-tender and the flavors have melded beautifully.
  8. Prepare Mashed Potatoes: While the meat is braising, peel and cut the russet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes.
  9. Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add butter, milk, and salt. Use an electric mixer or potato masher to mash the potatoes until smooth and creamy.
  10. Serve: Remove the rosemary and thyme sprigs from the braise. Serve the tender venison and carrots over a bed of creamy mashed potatoes, spooning some of the braising liquid over the top for extra flavor.

Notes

  • For a milder flavor, substitute brown ale beer with a darker malt beer or non-alcoholic beer.
  • If venison is not available, beef chuck roast is an excellent alternative.
  • Use a heavy-bottomed Dutch oven or oven-safe pot for even heat distribution during braising.
  • The dish can be prepared a day ahead; flavors often improve after resting overnight.
  • Adjust salt and pepper seasoning according to taste preferences.

Keywords: venison roast, beer braised venison, mashed potatoes, braised carrots, hearty winter stew, Dutch oven recipe, comfort food, game meat recipe

Find it online: https://servedbynora.com/beer-braised-venison-roast-with-carrots-and-mashed-potatoes-recipe/