Saturday, August 20, 2011

Braised Venison Roast

Braised Venison Roast

Cook time 3 1⁄2 hours


4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer

Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.

We're going to make some mashed potatoes and steamed edamame.

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