Ma_Jie
Nov 8th, 2008, 06:00 PM
Does anyone here cook venison? I picked up nice 5-pound venison shoulder (from a fallow deer -- the least gamey of venison types) from my butcher today and braised it thusly. It was incredibly delicious, and I recommend everyone give it a go.
Braised Shoulder of Bambi
Serves 4-6
4-5 pound shoulder of venison, bone-in
2 tbsp. Canola oil
2 fresh bay leaves
5 garlic cloves, chopped
1 large Spanish onion, diced
2 ribs celery, diced
750 mL Baco Noir or other full-bodied red wine
Mushroom stock
1 tbsp. Worcestershire sauce
2 red chiles, deseeded and finely chopped
3 sprigs rosemary
½ bunch thyme
2 lbs. Carrots, peeled and cut into 1 inch pieces
1 bag pearl onions, blanched and peeled
1-pound smoked bacon, diced and rendered
Mashed potatoes, for serving
Method:
Step 1: Heat oil in dutch oven until hot. Season venison and sear on all sides until well-coloured.
Step 2: Remove from the pan, and sweat garlic, onion, chiles, and celery until soft, about 5 minutes.
Step 3: Deglaze pan with red wine; add back venison. Then add worcestershire sauce, herbs (tied with kitchen string for easy removal) and top up braising liquid with mushroom stock if needed (the liquid level should come up no more than ½ way up the roast. )
Step 4: Cover pan tightly with aluminum foil and braise in a preheated 325-degree oven for 4 hours until meat is fall-off-the-bone tender. Check the roast every hour or so to ensure the braise has enough liquid.
Step 5: Remove venison from the braise and shred. Whilst shredding meat, skim fat from braising liquid. (At this stage, remove thyme and rosemary sprigs.) Then add in carrots and onions and simmer for another 20-30 minutes until tender. Reheat venison in the sauce; season with salt and pepper and some chopped fresh thyme; and serve atop mound of mashed potatoes and sprinkle with crispy bacon. .
Cheers,
Jie
Braised Shoulder of Bambi
Serves 4-6
4-5 pound shoulder of venison, bone-in
2 tbsp. Canola oil
2 fresh bay leaves
5 garlic cloves, chopped
1 large Spanish onion, diced
2 ribs celery, diced
750 mL Baco Noir or other full-bodied red wine
Mushroom stock
1 tbsp. Worcestershire sauce
2 red chiles, deseeded and finely chopped
3 sprigs rosemary
½ bunch thyme
2 lbs. Carrots, peeled and cut into 1 inch pieces
1 bag pearl onions, blanched and peeled
1-pound smoked bacon, diced and rendered
Mashed potatoes, for serving
Method:
Step 1: Heat oil in dutch oven until hot. Season venison and sear on all sides until well-coloured.
Step 2: Remove from the pan, and sweat garlic, onion, chiles, and celery until soft, about 5 minutes.
Step 3: Deglaze pan with red wine; add back venison. Then add worcestershire sauce, herbs (tied with kitchen string for easy removal) and top up braising liquid with mushroom stock if needed (the liquid level should come up no more than ½ way up the roast. )
Step 4: Cover pan tightly with aluminum foil and braise in a preheated 325-degree oven for 4 hours until meat is fall-off-the-bone tender. Check the roast every hour or so to ensure the braise has enough liquid.
Step 5: Remove venison from the braise and shred. Whilst shredding meat, skim fat from braising liquid. (At this stage, remove thyme and rosemary sprigs.) Then add in carrots and onions and simmer for another 20-30 minutes until tender. Reheat venison in the sauce; season with salt and pepper and some chopped fresh thyme; and serve atop mound of mashed potatoes and sprinkle with crispy bacon. .
Cheers,
Jie