Braised Venison Shoulder with Root Vegetables
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This classic slow-braised preparation transforms a tough venison shoulder into melt-in-your-mouth tender meat surrounded by perfectly cooked root vegetables. The long, gentle cooking process creates rich, comforting flavors that make this the ultimate cold-weather family meal.
Cultural Context
This hearty braise represents the practical cooking of American frontier families who needed to make tough cuts tender while stretching protein to feed large groups. The technique combines European braising methods with American root vegetables, creating a dish that embodies comfort food traditions.
2Ingredients
Shopping List
3Cooking Instructions
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Browning: Season roast with salt and pepper. Heat oil in Dutch oven over medium-high heat. Brown roast on all sides, about 10 minutes total.
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Vegetables: Remove roast and sauté onions, carrots, and celery until softened, about 8 minutes.
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Aromatics: Add mushrooms and garlic, cook 3 minutes more. Stir in tomato paste.
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Deglazing: Add wine, scraping up browned bits. Add broth, bay leaves, and thyme.
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Braising: Return roast to pot, bring to simmer. Cover and cook in 325°F oven for 2 hours.
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Vegetable Addition: Add potatoes and continue cooking 1 hour more until meat is fork-tender.
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Finishing: Remove bay leaves and thyme stems. Adjust seasoning and serve.
4Chef's Notes & Pairings
Chef's Notes
- Don't skip the browning step - it adds crucial flavor
- The long, slow cooking transforms tough connective tissue
- Can be made ahead and reheated - flavors improve overnight
Wine Pairing
A medium-bodied CĂ´tes du RhĂ´ne or Merlot complements the rich braised flavors without overwhelming them.
Nutrition Facts
Per serving: 485 calories, 45g protein, 16g fat, 32g carbohydrates. Complete meal with vegetables and lean protein.
