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Anyone has a recipe for whole venison shoulder?

i
iliria Jul 6, 2012 02:39 PM

I've bought a whole venison shoulder and am looking for a decent and simple recipe for cooking it. I remember reading a recipe a while back which said something about marinating it for a good 24hours in red wine, carrots, onion etc etc and then slow cook it but I just can't find it. Would someone happen to know a recipe like that?

  1. todao Jul 6, 2012 02:50 PM

    http://www.jamieoliver.com/forum/viewtopic.php?id=43687
    Allora Andiamo's post about mid page

    http://dnr.wi.gov/org/es/enforcement/ww_ct_braised_venison.htm
    http://chezfoti.com/2012/03/17/braised-venison-in-red-wine-brandy/
    http://www.fieldandstream.com/articles/hunting/2009/11/venison-recipe-chef-john-beshs-roasted-venison-shoulder
    http://www.realtree.tv/watch/dmlkZW89ODQ4/slow-roasted-venison-shoulder
    http://www.youtube.com/watch?v=jUARWpJMxDU&feature=related
    http://www.ehow.com/how_8274011_cook-...

    2 Replies
    1. re: todao
      i
      iliria Jul 6, 2012 04:06 PM

      Thank you very much for the useful links. If I read them correectly none of them actually cooks the shoulder in the red wine.

      A while back I followed a recipe from Gino D'Acampo for cooking lamb shanks. Basically the lamb shanks were marinated in a mixture of red wine, carrots, celery stalks, onion, garlic, herbs overnight. Then I pored the whole thing in my cast iron dutch oven and cooked it in the oven for 2 hours. The meat was so tender that it fell off the bone.

      Therefore I will combine the lamb shank method with the ideas from recipes in those links and after marinating the Venison in red wine,etc,etc I will transfer the whole thing including the marinade in the dutch oven and roast it for a few hours at 160-170Celsius for 2-3 hours.

      I hope this form of cooking isn't going to destroy the taste?

      1. re: iliria
        m
        momonajourney Nov 5, 2012 06:31 AM

        Last Thanksgiving I used a Buttermilk brine , soaked the shoulder overnight. Rinsed it off , seasoned and placed in a pan on the grill for several hours. It was phenomenal.

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