Wild Venison Shoulder Bone In
£39.95
Wild Venison Shoulder (Bone-In) Approx 2.4kg - 3kg
Description A richly flavored, lean cut from wild venison shoulder, bone-in for extra depth and succulence. This cut has robust, earthy notes with a hint of gamey sweetness—perfect for slow braising or long, low roasting to tenderize the connective tissue. Sourced from local game, our wild venison shoulder delivers a deep red color and firm texture. The bone adds flavor and helps retain moisture during cooking. Ideal for hearty winter meals, stews, and ragùs. Serve with root vegetables, creamy mash, or buttery polenta.
Slow-Braised Wild Venison Shoulder (Bone-In) Serves 4–6 Total time: 3–4 hours (active time 30 minutes)
Ingredients
3–4 lb wild venison shoulder, bone-in
Salt and freshly ground black pepper
2–3 tbsp vegetable oil or duck fat
1 large onion, diced
2 carrots, peeled and cut into 1-inch pieces
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine
2 cups beef or venison stock (preferably low-sodium)
1 cup canned crushed tomatoes
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 bay leaves
Zest of 1 orange (optional, to brighten gamey flavor)
2 tbsp red currant jelly or unsweetened berry jam (optional, for a subtle sweetness)
Chopped parsley, for garnish
Method
Prep the meat: Pat the venison shoulder dry with paper towels. Generously season all over with salt and pepper. Let rest at room temperature for 20–30 minutes.
Brown the shoulder: Preheat oven to 325°F (160°C). Heat oil or duck fat in a large Dutch oven over medium-high heat. When shimmering, sear the shoulder 4–6 minutes per side until a deep brown crust forms. Remove to a plate.
Sauté aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot and cook, stirring, until softened and starting to brown, about 6–8 minutes. Add garlic and cook 1 minute more.
Build the sauce: Stir in tomato paste and cook 1–2 minutes to remove rawness. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.
Combine and braise: Return the venison shoulder to the pot. Add stock, crushed tomatoes, rosemary, thyme, bay leaves, orange zest (if using), and red currant jelly (if using). The liquid should come about halfway up the meat; add more stock or water if needed. Bring to a gentle simmer.
Oven cook: Cover the pot and transfer to the preheated oven. Braise 2.5–3 hours, or until the meat is fork-tender and nearly falling from the bone. Check once halfway through and spoon some sauce over the meat. If the sauce is very thin at the end, remove the meat and reduce on the stovetop until slightly thickened.
Finish and serve: Remove rosemary sprigs, thyme stems, and bay leaves. Taste and adjust seasoning. Spoon sauce over the shoulder, garnish with chopped parsley, and serve with mashed potatoes, polenta, buttered noodles, or roasted root vegetables.
Wild Venison Shoulder (Bone-In) Approx 2.4kg - 3kg
Description A richly flavored, lean cut from wild venison shoulder, bone-in for extra depth and succulence. This cut has robust, earthy notes with a hint of gamey sweetness—perfect for slow braising or long, low roasting to tenderize the connective tissue. Sourced from local game, our wild venison shoulder delivers a deep red color and firm texture. The bone adds flavor and helps retain moisture during cooking. Ideal for hearty winter meals, stews, and ragùs. Serve with root vegetables, creamy mash, or buttery polenta.
Slow-Braised Wild Venison Shoulder (Bone-In) Serves 4–6 Total time: 3–4 hours (active time 30 minutes)
Ingredients
3–4 lb wild venison shoulder, bone-in
Salt and freshly ground black pepper
2–3 tbsp vegetable oil or duck fat
1 large onion, diced
2 carrots, peeled and cut into 1-inch pieces
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine
2 cups beef or venison stock (preferably low-sodium)
1 cup canned crushed tomatoes
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 bay leaves
Zest of 1 orange (optional, to brighten gamey flavor)
2 tbsp red currant jelly or unsweetened berry jam (optional, for a subtle sweetness)
Chopped parsley, for garnish
Method
Prep the meat: Pat the venison shoulder dry with paper towels. Generously season all over with salt and pepper. Let rest at room temperature for 20–30 minutes.
Brown the shoulder: Preheat oven to 325°F (160°C). Heat oil or duck fat in a large Dutch oven over medium-high heat. When shimmering, sear the shoulder 4–6 minutes per side until a deep brown crust forms. Remove to a plate.
Sauté aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot and cook, stirring, until softened and starting to brown, about 6–8 minutes. Add garlic and cook 1 minute more.
Build the sauce: Stir in tomato paste and cook 1–2 minutes to remove rawness. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.
Combine and braise: Return the venison shoulder to the pot. Add stock, crushed tomatoes, rosemary, thyme, bay leaves, orange zest (if using), and red currant jelly (if using). The liquid should come about halfway up the meat; add more stock or water if needed. Bring to a gentle simmer.
Oven cook: Cover the pot and transfer to the preheated oven. Braise 2.5–3 hours, or until the meat is fork-tender and nearly falling from the bone. Check once halfway through and spoon some sauce over the meat. If the sauce is very thin at the end, remove the meat and reduce on the stovetop until slightly thickened.
Finish and serve: Remove rosemary sprigs, thyme stems, and bay leaves. Taste and adjust seasoning. Spoon sauce over the shoulder, garnish with chopped parsley, and serve with mashed potatoes, polenta, buttered noodles, or roasted root vegetables.