Roast Venison Shoulder

Name: Roast Venison Shoulder
Ingredients: 700 -900 g venison shoulder; 2 tablespoons olive oil; salt and pepper; 2 dashes ground caraway; 2 dashes ground rosemary; 2 dashes ground allspice; 2 dashes ground coriander; 1 dash ground cinnamon; 1 dash ground nutmeg; 1 ground bay leaf; 14 chopped juniper berries; 1/2 teaspoon dried thyme; 150 ml port wine; 2 tablespoons creme de cassis; 1/2 teaspoon beef bouillon granules

15 ingredients

7 steps

Ingredients

700 -900 g venison shoulder
2 tablespoons olive oil
salt and pepper
2 dashes ground caraway
2 dashes ground rosemary
2 dashes ground allspice
2 dashes ground coriander
1 dash ground cinnamon
1 dash ground nutmeg
1 ground bay leaf
14 chopped juniper berries
1/2 teaspoon dried thyme
150 ml port wine
2 tablespoons creme de cassis
1/2 teaspoon beef bouillon granules

Directions

1

Preheat oven to 190°C.
2

Heat olive oil on medium high heat in a oven safe pan.
3

Salt and pepper the meat.
4

Mix together the other dry ingredients other than bouillon granules and rub into the meat.
5

Sear meat on both sides.
6

Pour in port and Creme de Cassis and add the bouillon granules.
7

Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.