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BizCT Grand Master

BizCT

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Keep telling your grocery store to bring it in, Im sure they have Genny right?

No. Maybe a beer distributor does? But I either hit grocery stores or actual breweries

 

 

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Pygmy, robhuntfish, Moho and myself at the yelling goat. Sloop disco blastoff transitioning into Threes I hate myself IPA. Berbere wings around. Sent from my iPhone using Tapatalk

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If you’d toast the best man I’ve ever known with your next beer I’d appreciate it. Lost my mom January 18th and my Pop just now. 71 years of marriage. He died from a broken heart and now is with the

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doebuck1234 Mentor

doebuck1234

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1 hour ago, johnplav said:

Mmmm tastes like summer 

5F70FC53-9CF9-4A0D-B1FB-D82A4AAD9CFC.jpeg

Oh no you didnt.ive been waiting for this!soon to a store near me!

A well needed burner or 6!long week at work playing the jobs of 2 other people as they are layed off.hands need some good lotion after all the washing!!!!!!ooooohhh the burn when denatured alcohol at work hits em

20200402_181832.jpg

20200402_191251.jpg

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dbHunterNY Proficient

dbHunterNY

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Oh no you didnt.ive been waiting for this!soon to a store near me!
A well needed burner or 6!long week at work playing the jobs of 2 other people as they are layed off.hands need some good lotion after all the washing!!!!!!ooooohhh the burn when denatured alcohol at work hits em
20200402_181832.thumb.jpg.55bec9425811330cbaeaf3c89b025eb9.jpg
20200402_191251.thumb.jpg.7acc9f48f0593141b19934e22eba5631.jpg
Looks like mine every winter.

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Einsamer Krieger Enthusiast

Einsamer Krieger

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You are here Home » Around the World » American Recipes » Wisconsin Recipes » Beer Braised Venison Roast

BEER BRAISED VENISON ROAST

By Sarah Ozimek | Published: January 23, 2013 | Last Modified: August 29, 2019 | 54 Comments

Braising is the perfect technique for cooking venison roast, and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite.

Braising is the perfect technique for cooking a venison roast and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite. | www.curiouscuisiniere.comHOW TO COOK A VENISON ROAST SO IT DOESN’T TASTE GAMEY

We often run into people who aren’t a fan of deer meat. And, while everyone is entitled to their own preferences, we often find that these people have had an unfortunate run-in with some poorly cooked venison.

 

This one experience often sits firmly in their mind as something that needs not be repeated.

The thing is, venison is a different kind of meat that needs a little extra care in the kitchen.

Venison is lean. Deer don’t have the marbling that cattle do, so cooking it like beef isn’t going to work too well.

CHOOSING A COOKING METHOD FOR VENISON

The cooking method for venison really depends on the cut you are using.

  • Tenderloins and loins – Quickly sear or grill to 130F and let rest 10 minutes before serving.
  • Shoulders and roasts – Braise low and slow (around 130F) for several hours.
 

HOW TO TENDERIZE VENISON

In addition to choosing the right cooking method, it’s a good idea to add ingredients to your rub or marinade that will tenderize your venison.

Salt in rubs helps to break down proteins and improve the texture of the venison.

When marinating, you can use any number of acidic ingredients to help tenderize the meat while infusing it with flavor.

Vinegar or alcohol are two of our favorites. (Like this recipe for Red

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Einsamer Krieger Enthusiast

Einsamer Krieger

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Beer Braised Venison Roast

 
Braising is the perfect technique for cooking venison roast, and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite. 
 
Prep Time25 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 55 mins
 
Course: Dinner
Cuisine: American
Servings: 6 - 8 people
Author: Sarah | Curious Cuisiniere
 

Ingredients

  • 3 Tbsp unsalted butter
  • 4 lb venison roast (or beef shoulder roast)
  • 1 Tbsp salt
  • 1 tsp ground black pepper
  • 2 onions, cut in half and quartered
  • 6 large potatoes, cut into 1” cubes
  • 10 carrots, cut into 1” chunks
  • 1/4 c unbleached all-purpose flour (plus an additional 1/4 c if necessary, added at the end)
  • 2 (12 oz) bottles beer (dark lager style is best)
  • 2 c vegetable or beef stock (we prefer low sodium)
  • 1 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 1 Tbsp mustard powder
  • 1 tsp thyme

Instructions

  • Season roast with salt and pepper. In a 2 gallon or larger Dutch oven or soup pot melt 1 Tbsp butter. Add the roast and sear on all sides over medium-high heat, 1-2 minutes per side. Remove the roast from pot.
  • Reduce heat to medium and add the remaining 2 Tbsp butter. Melt butter and add onions. Saute until golden brown, 3-5 minutes. Add potatoes and carrots, saute 1-2 minutes. Add flour and stir until moistened.
  • Stir in beer, stock, tomato paste, brown sugar, mustard powder, and thyme. Mix well. Add the roast back to pot, nestling it among the vegetables. Bring the mixture to a simmer.
  • Reduce the heat to maintain a simmer and cover the pot. Simmer for 3 hours.
  • Thirty minutes before serving, remove the lid from the pot. If the stew looks too brothy, place ¼ c of flour in a small bowl. Ladle ½ – ¾ c of broth from the pot into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate.
  • Continue to simmer, uncovered, until sauce thickens slightly
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Moho81 Mentor

Moho81

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Oh no you didnt.ive been waiting for this!soon to a store near me!
A well needed burner or 6!long week at work playing the jobs of 2 other people as they are layed off.hands need some good lotion after all the washing!!!!!!ooooohhh the burn when denatured alcohol at work hits em
20200402_181832.thumb.jpg.55bec9425811330cbaeaf3c89b025eb9.jpg
20200402_191251.thumb.jpg.7acc9f48f0593141b19934e22eba5631.jpg

Burner or 6!!!!! Now your talking my language


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