Slow Cooked Wild Venison Shoulder Shwarma

1 venison shoulder (around 2-2.5 kg)

3 tsp salt

1 onion

1 head garlic

2.5cm piece ginger

Small handful parsley

3 tsp smoked paprika

2 tsp ground turmeric

2 tsp ground cinnamon

1 1/2 tbsp ground cumin

1 1/2 tbsp ground coriander

1/4 tsp ground clove

3 tbsp cider vinegar

1/2 lemon juice

80ml olive oil

Pulse all ingredients in food processor then rub over 1 venison shoulder (around 2-2.5 kg).
Leave to marinate overnight.
Take shoulder out a good 2 hours before cooking so it comes up to room temp.
Place shoulder in a roasting tray with a good amount of depth. Place another head of garlic and a roughly chopped onion in tray. Heat up 1.5litres chicken stock to boil then pour over shoulder.
Make sure the trays not too full as it will spill. Leave a good inch from the top.
Wrap tightly in 2 layers of foil and cook in oven at 140C fan for 5 hours.
Unwrap and put oven to 160C for 30 min. Baste the juices a couple of times during the 30 min.
The venison should be very tender at this point. If it isn’t then rewrap and cook for another hour, making sure there’s enough liquid in tray.
Just before serving heat your oven to 180 and cook without foil for 15 minutes to get a nice caramelisation on top.
Serve with flatbread, yoghurt, chop salad and hot sauce.