Slow cooked venison shoulder
Servings:
The Scottish Venison team are big fans of slow cooked venison shoulder – it takes very little effort, requires almost no attention and produces a huge range of opportunities for simple dishes. Once the shoulder is slow roasted in the oven you can simply pull all the meat off and use it for all sorts of things, along with the reserved cooking stock that you get into the bargain it can be used for anything, see below recipe notes for ideas.
Ingredients
- 1 1 whole venison shoulder (or maybe one cut in half if it’s abig one!)
- 2 carrots (peeled)
- 1 onion, peeled and halved
- 1 whole bulb of garlic, halved
- 1 litre of water
- salt and pepper
- 2 fresh bay leaves, a sprig of rosemary & thyme
- 2 tbsp sherry vinegar
- a little olive oil
Instructions
- Heat the oven to 200 degrees C
- In a large roasting dish (ideally one with a lid, but some parchment and foil will come to the rescue if you don’t have that) – place the venison, veggies and herbs. Rub a little olive oil over the venison and season it well with salt and pepper.
- Put this all in the oven for a 20 minutes “sizzle” to get things going. Then, carefully remove the dish from the oven and first add the vinegar – wait a minute or two and then add the water. Now, turn the oven down to 150 degrees C, cover the venison either with a lid or some parchment and then foil, and place it back in the oven. Now forget about it for at least 2hours.
- Give the thing a quick check at 2 hours, take off the lid, see how it’s getting on, what we’re looking for here is the meat almost falling off the bone, if that’s not where you are don’t worry, it just needs a little longer. Check that there’s plenty of moisture still, and if more than half the water has evaporated add a little more, replace the lid, or cover and pop it back in the oven for another hour or so before checking again.
- Once the meat is falling from the bone, switch off the oven and set the venison aside to cool for a while before draining off the stock, discarding the veg and bones and picking all the meat off the bones using some tongs – set this aside in tubs or dishes to chill for later use, reserve the stock for whatever you might want it for later too.
Recipe Notes
This meat is so useful – from the super simple pulled venison bap, all the way through to crispy tatty and venison hash, mustard dressed venison and tomato salad, Asian style tomato and cucumber venison salad up to the super fancy steamed Asian style buns with a soy and ginger dipping sauce –the only limits are your skills and imagination. Stored in a tub in the freezer it’ll keep for three months and its good for 5 days in the fridge. We didn’t tell you this, but it makes an excellent filling for toasties………..
The Scottish Venison team are big fans of slow cooked venison shoulder – it takes very little effort, requires almost no attention and produces a huge range of opportunities for simple dishes. Once the shoulder is slow roasted in the oven you can simply pull all the meat off and use it for all sorts of things, along with the reserved cooking stock that you get into the bargain it can be used for anything, see below recipe notes for ideas.
Ingredients
- 1 1 whole venison shoulder (or maybe one cut in half if it’s abig one!)
- 2 carrots (peeled)
- 1 onion, peeled and halved
- 1 whole bulb of garlic, halved
- 1 litre of water
- salt and pepper
- 2 fresh bay leaves, a sprig of rosemary & thyme
- 2 tbsp sherry vinegar
- a little olive oil
Instructions
- Heat the oven to 200 degrees C
- In a large roasting dish (ideally one with a lid, but some parchment and foil will come to the rescue if you don’t have that) – place the venison, veggies and herbs. Rub a little olive oil over the venison and season it well with salt and pepper.
- Put this all in the oven for a 20 minutes “sizzle” to get things going. Then, carefully remove the dish from the oven and first add the vinegar – wait a minute or two and then add the water. Now, turn the oven down to 150 degrees C, cover the venison either with a lid or some parchment and then foil, and place it back in the oven. Now forget about it for at least 2hours.
- Give the thing a quick check at 2 hours, take off the lid, see how it’s getting on, what we’re looking for here is the meat almost falling off the bone, if that’s not where you are don’t worry, it just needs a little longer. Check that there’s plenty of moisture still, and if more than half the water has evaporated add a little more, replace the lid, or cover and pop it back in the oven for another hour or so before checking again.
- Once the meat is falling from the bone, switch off the oven and set the venison aside to cool for a while before draining off the stock, discarding the veg and bones and picking all the meat off the bones using some tongs – set this aside in tubs or dishes to chill for later use, reserve the stock for whatever you might want it for later too.
Recipe Notes
This meat is so useful – from the super simple pulled venison bap, all the way through to crispy tatty and venison hash, mustard dressed venison and tomato salad, Asian style tomato and cucumber venison salad up to the super fancy steamed Asian style buns with a soy and ginger dipping sauce –the only limits are your skills and imagination. Stored in a tub in the freezer it’ll keep for three months and its good for 5 days in the fridge. We didn’t tell you this, but it makes an excellent filling for toasties………..
