Roast Venison Shoulder
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“This is a simple but tasty way to serve venison shoulder if you have a small deer. It is often hard to get the meat off the bone and this roast provides a way to prevent losing much meat in the process.”
Roast Venison Shoulder
0 recipe photos
READY IN:1hr 10mins |
SERVES:2-3 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Preheat oven to 190°C.
- Heat olive oil on medium high heat in a oven safe pan.
- Salt and pepper the meat.
- Mix together the other dry ingredients other than bouillon granules and rub into the meat.
- Sear meat on both sides.
- Pour in port and Creme de Cassis and add the bouillon granules.
- Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.
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Roast Venison Shoulder