Jaime's Beer Braised Venison Roast w/ Root Vegetable Gratin #shorts #recipes #ChirstmasRecipe

Need a dish for Christmas dinner? Jaime goes over her newest recipe!
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BEER BRAISED VENISON ROAST W/ ROOT VEGETABLE GRATIN
INGREDIENTS:
2 lbs Venison, roast
1 lb Carrots, washed and cut into 2” pieces
2 Garlic cloves, minced
2 sprigs Rosemary, fresh
4 sprigs Thyme, fresh
1 Yellow onion, sliced thin
2 cups Beef broth
2 tbsp Tomato paste
1 tsp Black pepper
1 tbsp Brown sugar
1 1/2 tsp Salt
2 tbsp Apple cider vinegar
2 tbsp Olive oil
12 oz Ale beer, brown (this may be omitted, and you just use 12 oz beef
broth)
PREPARATION:
1. Generously season the meat with salt and pepper. Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.
2. Reduce heat to medium. Add another tablespoon of olive oil, onions,
rosemary and thyme to the skillet.
3. Cook for about 5-7 minutes, stirring occasionally, until the onions begin to caramelize.
4. Transfer to a crockpot and add the remaining ingredients, including the
meat.
5. Cook on low for 6-8 hours or until the meat is fork tender. To serve, remove the thyme and rosemary stems.

ROOT VEGETABLE GRATIN
INGREDIENTS:
1 tbsp unsalted butter softened
2 sweet potatoes, ends trimmed, peeled and sliced into thin rounds
3-4 large parsnips, ends trimmed, peeled and sliced into thin rounds
3 small beets, ends trimmed, peeled and sliced into thin rounds
6 large red potatoes, ends trimmed, peeled and sliced into thin rounds
16 oz heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
½ cup grated Parmesan, divided
1 tablespoon fresh minced thyme, divided plus more for garnish
2 garlic cloves, minced
1 cup shredded gruyere
salt and pepper to taste
PREPARATION:
1. Preheat oven to 400 ̊F.
2. Keep the vegetables separated into their own 1-gallon zip lock bags.
3. Pour 4 tablespoons cream, ½ ounce grated Parmesan and 1 teaspoon
minced thyme into each bag. Season each bag generously with salt and
pepper and toss together until all vegetable slices are well coated.
3. In a skillet, pour 1/4 cup cream into the bottom and sprinkle with ½ ounce of Parmesan and minced garlic.
4. Grab a stack of sweet potatoes and line them standing up on a bias, on
side of the skillet. Follow the sweet potato with a row of parsnips, followed by a row of beets, followed by a row of red potatoes. Repeat if necessary.
5. Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
6. Cover with foil and bake for 30 minutes or until vegetables are soft.
7. Uncover gratin and top with shredded gruyere.
8. Place gratin back into oven, uncovered, and continue to bake for an
additional 18 to 20 minutes or until vegetables are fork tender, cheese has
melted, and the top has lightly browned.
9. Finish with a sprinkle of fresh thyme leaves.

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