Timber 2 Table - Coffee Braised Venison Roast

Two cups of Joe make a great braise for this tender and delicious dish

Coffee Braised Venison Roast

20 Min

Prep Time

240 Min

Cook Time





I'm a sucker for a good cup of coffee. Not only do I require it to get my day started, I like to cook with it as well. This recipe slow braises a venison roast in coffee, fire-roasted tomatoes and stock until it's fall-apart tender. Serve it with mashed potatoes or pasta.

Serve the roast over mashed potatoes or pasta.


4 tablespoons vegetable oil

3- to 4-pound venison roast, seasoned well with salt and pepper

2 onions, sliced

3 cloves garlic, sliced

1/4 cup sweet paprika

1 tablespoon ground cumin

One 14-ounce can fire-roasted tomatoes

1/3 cup (packed) light brown sugar

2 cups brewed coffee

2 cups chicken broth

2 tablespoons corn starch stirred into 1/4 cup water

2 tablespoons butter

Cooking Instructions

Preheat the oven to 325 degrees. Season the roast well with salt and pepper. Use a large Dutch oven with a lid. Add 2 tablespoons of oil, and heat over medium. When the oil shimmers, add the seasoned roast and cook until browned, 8 to 10 minutes per side. Transfer the roast to a platter to hold.

Brown the seasoned roast well on all sides.

Return the venison roast to the pan. Place the lid on the pot and transfer it to the oven. Roast until the venison pulls apart easily, 3 1/2 to 4 hours.

Slow cook the roast until it just about falls apart.

Return the meat to the gravy to warm through.

Return the shredded meat to the thickened gravy to heat through.