Venison Roast & Gravy

[ryork]

Little out of the box but man was this good!!! Coated a small venison roast with some coffee, coriander and a little cumin and chili powder. Seared it off real good in a cast iron pan and then let it essentially braise for half a day on low heat. The braising liquid was a little chicken stock, some w'shire sauce, garlic, thyme and a Yuengling Hershey's Porter. Used that braising liquid to make the gravy, which was basically onions caramelized in some butter, add some flour and sweat down, and then add the liquid. GOOD STUFF! Served that over some parmesan-garlic mashed taters (trust me they're under there) along with an arugula-kale salad.

 

[Paymaster]

Little out of the box but man was this good!!! Coated a small venison roast with some coffee, coriander and a little cumin and chili powder. Seared it off real good in a cast iron pan and then let it essentially braise for half a day on low heat. The braising liquid was a little chicken stock, some w'shire sauce, garlic, thyme and a Yuengling Hershey's Porter. Used that braising liquid to make the gravy, which was basically onions caramelized in some butter, add some flour and sweat down, and then add the liquid. GOOD STUFF! Served that over some parmesan-garlic mashed taters (trust me they're under there) along with an arugula-kale salad.

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Top Shelf right there!!!

 

[antharper]

Top Shelf right there!!!

This

 

[Dr. Strangelove]

Looks gore-met!

 

[Fletch_W]

They gonna have to rename this forum.

 

[blood on the ground]

Nice work!

 

[willie1971]

Going to fix that this weekend for sure. How much porter did you use?

 

[Dustin Pate]

I guess that would do in a pinch! lol Great stuff!

 

[SemperFiDawg]

Little out of the box but man was this good!!! Coated a small venison roast with some coffee, coriander and a little cumin and chili powder. Seared it off real good in a cast iron pan and then let it essentially braise for half a day on low heat. The braising liquid was a little chicken stock, some w'shire sauce, garlic, thyme and a Yuengling Hershey's Porter. Used that braising liquid to make the gravy, which was basically onions caramelized in some butter, add some flour and sweat down, and then add the liquid. GOOD STUFF! Served that over some parmesan-garlic mashed taters (trust me they're under there) along with an arugula-kale salad.

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Hey Brother. How about coming off the amounts on these ingredients and do you mix them in a dry rub first and apply or just sprinkle them on as you see fit.

 

[greg j]

Gotta ask, where did you get the Yuenglings Hershey's porter/ I'd like to try that.

 

[AugustaDawg]

Lord, have mercy!

 

[pop pop jones]

Robbie, you better give up your way of thinking about food. You've got these boys stumped, to the point they may never recover.

 

[ryork]

Going to fix that this weekend for sure. How much porter did you use?

As far as the braising liquid, pretty much the entire bottle. You can put as much of it as needed in the pan for the gravy depending how much you want, how thick you want it etc

 

[ryork]

Hey Brother. How about coming off the amounts on these ingredients and do you mix them in a dry rub first and apply or just sprinkle them on as you see fit.

I don't measure much for such things, but would say generally things like cumin and coffee would be half or less than the amounts of other dry rub ingredients. You can go too heavy on something like chili powder without killing the overall taste, add too much cumin or coffee and that's all you will taste.

I would always put a dry rub on before I start cooking whatever its on. Adds to the sear on the meat.

 

[ryork]

Gotta ask, where did you get the Yuenglings Hershey's porter/ I'd like to try that.

All of the major grocery store chains and liquor stores around here are carrying it now. Its seasonal, will be all gone before too long.

 

[4HAND]

Dadgum that looks delicious!!

 

[Head East]

sweet mother of pearl that is righteous!