Venison: Braised Venison Shoulder
Source of Recipe
avenison.com
4-5 lbs. of Venison shoulder
Rub meat with garlic, dredge in flour.
Heat in a heavy pan:
2 tablespoons rendered suet or vegetable oil. Brown the meat on all sides in the fat. Do not let it scorch.
Add to pot when the meat is half browned:
* 2 chopped carrots
* 2 diced ribs of celery
* 1 diced small white turnip
* 1/4 cup chopped green pepper, seeds and membrane removed
When the meat is browned, add:
* 1 small onion stuck with 3 cloves
* 2 cups of boiling meat or vegetable stock plus 1 cup of red wine
* 1 bay leaf.
Cover and bake 3 to 4 hours in a 300-325 degree oven, or simmer on top of the stove. During this time, turn the meat several times and, if necessary, add additional:
* Hot stock
* Salt and pepper to taste
One half-hour before done, add 2-4 cups of whole or halved fresh mushrooms.
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