Apple Cider Braised Venison Roast

Made with simple ingredients and just a little prep work, this cider venison roast comes together in one dutch oven before slowly cooking in the oven until perfectly tender. It's a comforting, hearty meal that's perfect for chilly falls evenings or putting that venison roast in your freezer to good use!

If you're looking for a classic venison roast recipe, my Beer Braised Venison Roast and Slow Cooker Venison Roast are both reader favorites!

Why you'll love this recipe

• Tender venison and cozy fall flavors. To me, nothing says falls quite like venison and apples! This recipe combines fall-apart tender venison with fresh apple cider, tart apples, and savory herbs for the perfect balance of sweet and savory.
• Simple, wholesome ingredients. Made with real ingredients and minimal prep work, this recipe is easy enough for a weeknight dinner but special enough for a Sunday supper.
• Mostly hands-off cooking. After a quick sear on the stove, the dutch oven does most of the work while the venison slowly braises in the oven.

Ingredients

Scroll down to the recipe card for the full ingredient list.

Ingredient Notes & Substitutions

• Apple cider: Fresh, unfiltered apple cider will give you the best rich apple flavor, but any apple cider/juice can work.
• Chicken broth: Chicken broth adds savory flavor without overpowering the apple cider, but venison or beef broth also works.
• Fresh herbs: Fresh thyme adds a wonderful savory flavor that complements the apple cider. If using dried thyme, substitute ½-1 teaspoon. You could also add 1-2 sprigs of fresh rosemary, if desired.
• Apples: Choose firm, slightly tart apples like Honeycrisp, Pink Lady, or Braeburn that hold their shape during cooking. The apple peels soften up a bit while cooking, so I like to leave them on, but you can peel the apples if preferred.

How to make apple cider braised venison roast

Scroll down to the recipe card for the full instructions.

1. Sear the venison. Cut the roast into large pieces, season with salt and pepper, and sear in a hot Dutch Oven until browned on all sides. Set aside.
2. Prepare the braising liquid. Sauté onion and garlic, then deglaze the skillet with apple cider and chicken broth. Add in dijon mustard and apple cider vinegar.
3. Cook the roast. Return the venison to the Dutch Oven along with carrots, thyme and bay leaves. Cover and braise at 300 for 3 hours, or until fork-tender, adding thick-sliced apples during the last 30-45 minutes.
4. Shred and serve. Shred the venison, and let it rest in the braising liquid for 15-20 minutes. Serve over mashed potatoes.

Tips for success

• Don't skip the sear. Browning the venison before braising adds a rich, savory flavor to the meat and creates those delicious browned bits on the bottom of the dutch oven that add even more flavor to the braising liquid.
• Cook low and slow until fork-tender. Venison roast can cook a little differently depending on the cut and size of roast, so use the cooking time as a guide rather than a rule. If the meat is still tough, it likely needs more time to break down. Add more braising liquid if needed. Check out my venison internal temperature guide to learn more about cooking different cuts of venison, like steak.
• Add the apples towards the end. Wait until the venison is nearly fork-tender before adding the apples. This gives them time to soften while still holding their shape instead of turning mushy. I love eating the apples with a bite of venison!
• Let the venison rest in the braising liquid. After shredding, let the venison sit in the flavorful cooking liquid for 15-20 minutes before serving. This helps the shredded venison absorb the braising liquid, adding more moisture and flavor!

Can I make venison roast in a slow cooker?

While I haven't tested this recipe in a slow cooker, it should work well! I recommend the dutch oven method for the best flavor and results, but a slow cooker is a great alternative if you prefer.

Using a skillet, sear the venison and sauté the onion and garlic as directed, then transfer everything to a crockpot along with the carrots, herbs, and braising liquid. Cover and cook on low for 7-8 hours, or until the venison is nearly fork-tender. Add the apples during the last 30-45 minutes of cooking, then continue cooking until the venison easily pulls apart with forks.

You can also try my Crockpot Venison Roast for a classic roast recipe made with red wine and fresh herbs. It's a reader favorite!

What to serve with Apple Cider Braised Venison Roast

My favorite way to serve this apple cider venison roast is over creamy mashed potatoes with tender carrots, apples, and plenty of the flavorful braising liquid spooned over the top. It's the perfect cozy, comforting meal!

Don't forget homemade crusty bread or sourdough to soak up all the extra sauce!

Storing leftovers

Refrigerator: Store leftover venison roast with the carrots, apples and braising liquid in an airtight container with the braising liquid for up to 3-4 days in the fridge.

Freezer: Freeze the cooled venison with some of the braising liquid in a freezer-safe container for up to 3 months for best quality. The carrots and apples can become mushy if frozen. Thaw in the fridge overnight.

Reheating: Reheat leftovers in a covered skillet over medium-low heat with some of the braising liquid or broth until warm.

Venison Roast FAQs

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