Roast Venison Shoulder
Recipe by Gareth Davies of Social Food Project
1 venison shoulder
5 large carrot
2 bulbs garlic
2 large brown onion
1 bunch thyme
4 sprigs rosemary
1 1/2 glass red wine
5 large potatoes
2 tbsp cornflour
How to make it
- Remove shoulder from fridge and packaging, pat dry with a paper towel at least 15 minutes before cooking.
- Preheat oven to 150 degrees.
- Cut 1 bulb of garlic in half, roughly chop the onions and two of the carrots, then place in a roasting tray with half the thyme and rosemary.
- Place the shoulder on top of the veg.
- Drizzle the shoulder with some oil and season well with the salt and pepper.
- Pour in the wine avoiding the top of the shoulder. Top up with water until ¾ of the tray is full.
- Cover with baking paper and a couple of layers of foil.
- Place in the oven for 3-4 hours, checking every hour. If the liquid evaporates to less than half top-up.
- At this stage, peel and quarter the potatoes. Bring to the boil in well-seasoned water, for around 6-10 minutes or until the outsides become soft.
- Meanwhile, heat a few good lugs of oil in another roasting tray.
- Well drain the potatoes and set aside to steam dry for 4-5 minutes.
- When the tray of oil is hot, carefully transfer the potatoes, turning them until they are lightly cover with oil and season.
- Return to the oven and turn them every 15 minutes or so.
- After 30 minutes peel the remaining garlic and add to the potatoes along with rest of thethyme.
- Continue to turn the potatoes until they are completely golden brown and crunchy all over.
- Meanwhile, peel and quarter the remaining carrots lengthwise.
- Place in a baking tray with a couple of tablespoons of oil and seasoning.
- Check every 15 minutes for about 45 minutes or until nicely roasted.
- After 4-6 hours the shoulder should be tender and falling off the bone.
- Remove the meat from the tray and let it rest for 15mins.
- Meanwhile, strain the remaining liquid through a fine sieve into a saucepan.
- Bring the cooking liquid to a gentle simmer.
- In a small bowl, add the cornflower and enough cold water to make a slurry.
- Slowly add the slurry to the stock until you have your desired consistency.
- Serve on a large patter and let everyone dig in.
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