Recipe: Beer-Braised Venison Roast seared to perfection with chipotle and blackberries

RECIPE & PHOTO BY CAMERON TAIT

Food should never be bland or uninspiring, especially since it only takes a few common ingredients and modest steps to make a meal memorable. In this case, it all starts with searing the venison then creating a simple mirepoix, a base of caramelized carrots, celery and onions. Next add some seasoning, tart blackberries and the smokey heat of chipotle peppers, and an otherwise simple venison dish becomes an extraordinary culinary experience. Serves 4

• 2 tbsp canola oil
• Kosher salt and pepper, to taste
• 2 lb venison rump roast
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 onion, large dice
• 1 tomato, diced
• 2 tbsp chipotle paste
• 1 473 ml can Woodhouse Stout
• 2 cups of beef stock
• 5 sprigs fresh thyme
• ½ cup blackberries

1. Heat canola oil in a large Dutch oven on medium-high. Season the venison with salt and pepper, add to the pot and sear on all sides until golden brown. Remove from pot and set aside.
2. Add the carrots, celery, onion and tomato to the pot, seasoning again as necessary, and cook for 10 minutes; stir often to lightly caramelize.
3. Add the chipotle paste, stout, stock, thyme and reserved seared venison, then bring to a simmer before covering with a lid and placing in a 300°F oven. (Resist the urge to raise the temperature, or the meat will become dry, stringy and tough.)
4. Cook for approximately 5 hours or until the venison is fork tender. Set aside the cooked venison, strain the remaining stock into a smaller saucepan, and discard the vegetables.
5. Shred the venison and place it in the saucepan with the stock. Add the blackberries and simmer for 15 minutes; adjust the seasoning if necessary.
6. Serve with fluffy mashed potatoes and enjoy!

FOR THE GLASS

From Toronto’s independent Woodhouse Brewing Co., this award-winning Irish stout—with its touch of sweetness and dry, refreshing finish—pairs well with this richly flavoured venison dish.