Venison Shoulder
Here’s how it happened: my parents went to a food fair on the weekend, then were going out for the day to see some gardens on the Tuesday. They asked me to cook them something with whatever they’d left behind. Checking the fridge I uncovered a shoulder of venison from the food fair, searched for a few recipes and went for this adaption of pot roasting.
Marinade
A Shoulder of Venison
Half a bottle of red wine
2 bay leaves
Half a dozen all spice berries
Half a dozen pepper corns
Pot Roast
Flour
A little cayenne pepper
Some butter
An onion
Some potatoes
Some parsnips
Half a jug of chicken stock
Crack the allspice and black peppercorns lightly. Rub them on the shoulder of venison, then pour over the red wine, adding the bay leaves. Cover and marinade overnight in the fridge, turning occasionally if it’s not completely covered in wine.
Roughly cut up the onions, parsnips and potatoes. Heat the butter in a big casserole, one that will just take the shoulder of venison. Dry the venison and lightly flour with flour mixed with just a touch of cayenne pepper. Awkwardly brown off the meat as best you can. Take it out and then gently sweat of the onions.
Turn on the oven to about 150C. When the onions are done put in the potatoes and parsnips, pour over the leftover marinade, add the chicken stock so the potatoes just poke over the top. Let it heat up for a minute or two, then put the venison shoulder on top, put on the lid and cook for an hour or so. Check it and turn it over if it seems appropriate. Let it cook for at least an hour and a half more, two if possible.
Take the shoulder from the pan to rest, then using a slotted spoon remove the vegetables. Bring the sauce back to the boil. If you have any leftover flour you can use it to thicken, whisking it in. Keep cooking it until it is a gravy of the consistency you want. Without wanting to be too over the top, this simple sauce is as good as any I’ve made in recent years.
Carve the meat in whatever way seems right, then serve with the vegetables, sauce and a green vegetable of your choice.
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