Braised Wild Venison Shoulder

A traditional braise over four hours for fall-off-the-bone deliciousness! The braised venison is used in our shoulder dinner, shakshouka and shoulder flatbread recipes.


2 Bone in Venison Shoulders

2 Carrots

1⁄2 Head of celery

2 Onions

2 Heads of fennel

1 Head of garlic halved

1⁄4 Bunch of thyme

2 Sprigs rosemary

4 Bay leaves

1 tbsl Juniper

1⁄4 Bottle reads wine

1 1⁄2 Lit Water

How to make it

  1. Preheat oven to 160dc
  2. Large dice onions, carrots, fennel and celery
  3. Place remaining ingredients in a deep roasting pan with the shoulder, and cover tightly with tinfoil
  4. Braise 4 hours or until tender
  5. Remove the shoulder and strain remaining liquid for later use
fresh out of the oven
venison stock in pot

Latest recipes

We use cookies to improve your experience.

Your Cart

Nothing here.

Add some of our delicious wild venison and start a party!