Braised Venison Shoulder Dinner
A slow-cooked braise transformed into a roast-style dinner for a hearty winter feast. Port wine, red wine and venison stock ensure this dish is all things tender, succulent and flavourful.
Ingredients (serves four to six)
1 Whole braised venison shoulder
2 Leeks halved
4 Large heirloom carrots quartered
500ml Water
1⁄4 cup Sugar
1 Block unsalted butter chopped and chilled
1⁄2 Bunch thyme
2liter Venison stock
1⁄2 Bottle port wine
1⁄2 Red wine
How to make it
- In a large pot reduce venison stock by half
- Meanwhile in another pot reduce wines by half
- Combine wines and stock and reduce until sauce consistency
- Remove from heat and whisk in half the butter and set aside
- Heat a griddle pan to medium to hot and Grill carrots and leeks until charred but not cooked fully
- Place in baking dish and add sugar, water and remaining butter
- Reduce until glazed and cooked through
- Reheat braised shoulder with venison or chicken stock until tender
- Place shoulder on large serving platter
- Garnish with leeks and carrots
- Pour sauce over braised shoulder
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