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.
Ingredients
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
- Preheat oven to 160dc
- Large dice onions, carrots, fennel and celery
- Place remaining ingredients in a deep roasting pan with the shoulder, and cover tightly with tinfoil
- Braise 4 hours or until tender
- Remove the shoulder and strain remaining liquid for later use
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