Braised Venison Shoulder

Name: Braised Venison Shoulder
Ingredients: 1 Tablespoon Olive Oil; 1 whole Carrot, Roughly Chopped; 1 whole Onion, Roughly Chopped; 1 stalk Celery, Roughly Chopped; 1 clove Garlic, Minced; 1 bottle (750ml Bottle) Dry Red Wine; 23 cups Red Wine Vinegar; 1 whole Clove; 2 whole Bay Leaves; 1 sprig Thme; 3 whole Parsley Stems; 8 whole Peppercorns; 4 whole Small Or 2 Whole Large Venison Shoulders; Olive Oil; 1 cup Onion, Diced; 1 cup Carrots, Diced; 4 cloves Garlic; 1/2 cups Celery, Diced; 2 sprigs Thyme; 2 whole Bay Leaves; 2 whole Cloves; 1- 1/2 cup Red Wine; 3 cups Veal Or Beef Stock; 1 cup Ripe Tomatoes, Diced; Salt And Pepper, to taste

25 ingredients

34 steps

Ingredients

1 Tablespoon Olive Oil
1 whole Carrot, Roughly Chopped
1 whole Onion, Roughly Chopped
1 stalk Celery, Roughly Chopped
1 clove Garlic, Minced
1 bottle (750ml Bottle) Dry Red Wine
23 cups Red Wine Vinegar
1 whole Clove
2 whole Bay Leaves
1 sprig Thme
3 whole Parsley Stems
8 whole Peppercorns
4 whole Small Or 2 Whole Large Venison Shoulders
Olive Oil
1 cup Onion, Diced
1 cup Carrots, Diced
4 cloves Garlic
1/2 cups Celery, Diced
2 sprigs Thyme
2 whole Bay Leaves
2 whole Cloves
1- 1/2 cup Red Wine
3 cups Veal Or Beef Stock
1 cup Ripe Tomatoes, Diced
Salt And Pepper, to taste

Directions

1

For the marinade:
2

1.
3

Heat the oil in a heavy pan over medium-high heat and sweat the vegetables, about 5 minutes.
4

2.
5

Add the wine and vinegar and remaining aromatic ingredients and simmer slowly for 30 minutes.
6

3.
7

Cool thoroughly and pour over venison.
8

Let it soak for several hours.
9

For the venison braise:
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1.
11

Remove the shoulders from the marinade and pat them dry.
12

2.
13

Heat a roasting pan to medium-high heat and add olive oil.
14

Add the venison shoulders.
15

Saute on all sides until nicely browned.
16

Remove and set aside.
17

3.
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Add the onions, carrots, garlic cloves and celery to the pan and cook until well browned.
19

Pour off any grease and add the herbs.
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4.
21

Add the wine and deglaze the little carmelized brown bits at the bottom of your pan, scraping them with a wooden spoon.
22

Add the stock and tomatoes and a little salt and pepper.
23

Return the venison shoulders to the liquid.
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5.
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Tightly cover the roasting pan with tin foil and place in a 300 degrees F 325 degrees F oven to braise for approximately 2 1/2 hours.
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6.
27

When the shoulders are tender, remove the roasting pan from the oven.
28

Remove the lid and let the shoulders rest for 10 minutes.
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7.
30

Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.
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8.
32

Remove the shoulders from the pot and set aside in a warm place, covered.
33

Strain the braising liquid through a fine mesh seive.
34

You can reduce some of this liquid in a separate sauce pan until it is thick, and pour it over your venison to serve.