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

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