Apple Cider Braised Venison Roast
Apple Cider Venison Roast is the perfect cozy fall dinner! Tender venison is slow-braised in a flavorful mixture of apple cider and savory herbs, along with sweet apples. Serve it over creamy mashed potatoes with plenty of the delicious cider braising liquid spooned over the top.
Servings: 6 servings
Calories: 358kcal
Equipment
Ingredients
- 2 pounds venison roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons avocado oil or other neutral oil
- 1 red onion sliced
- 4 garlic cloves roughly chopped
- 2 cups apple cider NOT vinegar
- 1 cup chicken broth or venison/beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 pound whole carrots peeled and trimmed (optional)
- 2-3 fresh thyme sprigs
- 2 bay leaves
- 2 apples cut into thick slices (firm and sweet-tart)
- mashed potatoes for serving (optional)
Instructions
- Preheat the oven to 300°F.
- Heat 2 tablespoons of avocado oil in a large dutch oven over medium-high heat.
- Cut the roast into 4-6 large pieces. Season all sides of the venison with salt and black pepper. Add the venison to the hot dutch oven and sear for 3-4 minutes per side, until nicely browned. Transfer to a plate.
- Reduce the heat to medium. Add another tablespoon of oil and the sliced onion. Cook for 3–4 minutes, until it begins to soften. Add the garlic and cook for another minute.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the apple cider vinegar and dijon mustard.
- Return the venison roast to the pot. Add the whole carrots, fresh thyme, and bay leaves, nestling them into the braising liquid. Cover with a lid and transfer to the oven.
- Braise for 2½-3 hours. Once the venison is nearly fork-tender, add the sliced apples around the roast. Cover and continue cooking for another 30–45 minutes, or until the venison is tender and easily pulls apart with forks.
- Remove the thyme sprigs and bay leaves. Shred the venison using two forks, then return it to the braising liquid and let it rest for 15–20 minutes before serving to absorb more of the flavor from the braising liquid. If desired, remove the venison, carrots, and apples first and simmer the braising liquid uncovered until slightly reduced, then return everything to the pot.
- Serve the venison and carrots over mashed potatoes with the cooked apples and plenty of the apple cider braising liquid spooned over the top.
Notes
- Why is my venison roast still tough? If your roast is still tough, it likely needs more time to cook! Keep the dutch oven covered, make sure there's enough liquid, and continue cooking until the venison is fork-tender.
- Can I use a bone-in venison roast? Yes! The bone will add extra flavor to the braising liquid too! Keep in mind that a bone-in roast may take longer to cook, depending on the size and cut.
- Can I use apple juice instead of apple cider? Yes, you can substitute unsweetened apple juice for apple cider. However, apple juice typically has a sweeter flavor, so I recommend using apple cider for the best results with a rich, apple flavor.
Nutrition
Serving: 6servings | Calories: 358kcal | Carbohydrates: 27g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 695mg | Potassium: 921mg | Fiber: 4g | Sugar: 18g | Vitamin A: 12685IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 6mg
