Venison Front Shoulder Bone-in Roast

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Part Number Bn in Shoulder R

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6.5 lbs

7 - 7.9 lbs

21 - 24.0 lbs

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Shoulder of Venison with Cherry and Red Wine (an approximate recipe) Serves 4 Shoulder of venison (bone in or out), 4.5 - 11 lbs, 4 cloves of garlic, each clove sliced into about 3 large chunks 3-4 onions 1 1/2 Tbs dried cherries or cranberries 1 wine glass of wine olive oil 1. Pre-heat the oven to 300 degrees. 2. Pour the red wine over the dried fruit, and allow to soak for at least an hour. 3. Prepare the venison by cutting into the meat and inserting the slices of garlic in it. 4. Rub a fair amount of olive oil all over the skin and meat. 5. Skin the onions, and cut into quarters. 6. Place the venison in a roasting pan with the onions at the bottom, add 1 cup of the wine and cover with foil tightly. Roast for about 3 hours. 7. When meat is done, set it aside to rest for around 30 minutes, leave tightly covered. 8. Pour out juices from the pan into a small pot, and add the red wine and soaking fruit, a bit of flour, and salt and pepper to taste. 9. Stir the gravy until it's nicely thickened. Remove the dried fruit, roughly chop, and serve on the side. FOR WELL-DONE VENISON. Suitable cuts: haunch, shoulder. Joints with the bone in are particularly good cooked this way. If you don't like your meat pink, then it is best to cook it slowly, and you need to take steps to prevent it from drying out. You do get wonderful gravy this way, and it doesn't need such careful timing as the fast method. You should run the meat all over with Olive Oil, brown it, then cook in a covered dish with some liquid (water, wine, orange juice or ale) and vegetables if wished. The flavour of the liquid will alter the rich gravy, and Olive Oil can be skimmed off afterwards. Brown the meat, add preferred liquid, cover, and cook slowly for 2-4 hours. Use oven temperatures similar to cooking a stew (300F). Baste from time to time.

Serves 4

Ingredients

1 shoulder Venison (bone in)
1 bunch thyme
8 whole medium sized onions, peeled (mild - sweet)
2 garlic bulbs, peeled cloves
1 cup balsamic vinegar
1/2 teaspoon sea salt
1/3 cup olive oil

Method: How to make Slow-roast Venison Shoulder Bone-In with thyme and balsamic onions

1. Set the oven to 350F. You can marinate the Venison Leg for a day in the olive oil, with 6-8 sprigs of thyme and some extra thinly sliced garlic.

2. Before you cook the Venison take it out of the fridge for a good hour if not two so the meat is at room temperature.

3. If you have marinated the Shoulder, remove the thyme and garlic then season with all of the salt and some fresh black pepper. If not, rub in the olive oil and then season with salt and pepper.

4. Place a little olive oil into the bottom of a large casserole pot with lid (big enough to fit the Leg), which is at room temperature. Add the onions, drizzle in a little olive oil and a little seasoning as well, place the Venison on top of the onions. Place the casserole into the oven at 350F for 15-20 minutes, until the Venison and onions have coloured.

5. Once the onions have coloured, turn the oven down to 230F. Add the thyme and garlic and cook this for 90 minutes - with a lid on. During this time, stir the onions every 20-30 minutes. After this time, the onions and garlic should be soft, remove them from the pot and place on to a tray. Place the lid back on to the pot and continue to cook for a further 2 hours with the lid on, checking every so often.

6. Remove the pot from the oven, remove the lid and add 1 1/4 cup of balsamic vinegar. Turn the oven up to 300F and cook for a further hour, basting the Venison every 15 minutes.

7. The Venison by now should be nice and tender, remove the Venison Shoulder from the pot and place on to a tray. Add the onions back into the pot and place them on to a medium heat and reduce until sticky.

8. The Venison should just fall off the bone so I generally use a spoon as opposed to a knife. If you need a knife, then the lamb is not cooked enough. Serve with mashed potato.

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