Venison Shoulder On The Bone

Available: All year

• Ideal slow cooked or pot roasted
• On the bone for best flavour
• 2.5-3.0 kg. Serves approx 8 people
• Dispatched chilled

This whole shoulder of venison from a fallow deer is delicious, slow cooked until the meat falls off the bone. Keeping it on the bone gives it more flavour and there should be no issues with the carving with slow cooking – pulling might be more appropriate! 

Preheat oven to 150 degrees and place the shoulder in a roasting tray on top of a bed of roughly chopped onions and carrots. Add some thyme, rosemary and garlic according taste. Drizzle the shoulder with some oil and season well with salt and pepper. Add wine, stock and/or water until 3/4 of the tray is full. Cover with foil and place in the oven for 3-4 hours, checking every hour. If the liquid evaporates to less than half, top-up. Sieve the liquid after cooking and make a gravy using cornflour.