If there is one meal that deer hunters love, it’s a venison roast.
Deer season is upon us throughout the country and that means the fall explosion of leaves and the changing of the seasons is here as well. If you are a hunter, the last bit of venison should be just about gone from your freezer in preparation for this season’s harvest. If not, here is a great way to use up a venison roast that just might still be lingering. Hard apple cider is a major component of this recipe as well as a can of your favorite beer. With that being said, how could you not try this recipe yourself?
Try another fall recipe: King Salmon Chowder
Beer and Hard Cider Venison Roast
- 1 large venison roast
- 1 bottle of hard cider (I used Angry Orchard)
- 1 bottle of your favorite beer (I used Two Hearted Ale from Bells)
- 1 cup of beef broth
- 2 chopped onions
- Chopped carrots
- Halved fresh mushrooms
- Diced garlic to taste
- Pepper to taste
To get things started, melt a healthy portion of butter in a larger deep dish pan while salt and peppering the roast on all sides. Next, sear the roast on all sides in the butter and remove from the pan.
Now, add in the carrots, mushrooms, and onions and cook until the carrots begin to soften and onions begin to clear. Add in the garlic and continue to stir until it becomes fragrant. You may need to add more butter or olive oil to keep things moist in the pan and help things from not burning.
While keeping the heat very high, add in one cup of beef broth and stir constantly scraping up as many bits of food stuck to the bottom of the pan as you can. After a few minutes, remove from the heat and pour on top of the roast inside a large crock pot.
Finally, pour one whole bottle of your favorite apple cider and one cup of your favorite beer in the crock pot as well. I added bay leaves and whole fresh thyme sprigs to mine, but that is up to you.
Turn the heat to low and allow the roast to cook fully covered for at least six hours. When finished, remove the roast and slice into manageable pieces. Finally, add a few tablespoons of flour to the vegetable laden liquid leftover and serve on top of the roast pieces as a fully loaded gravy.
The hard cider gives each bite a nice crisp apple like finish while the beer gives the sauce a wonderful taste that will beat any chilly day this fall. Serve this with some mashed potatoes to soak everything up and you are in business. Enjoy!
What other venison roast recipes do you enjoy?