Marinated Shoulder of Venison

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

The shoulder will have very good flavour but will shrink considerably during the long braising time.



  • 150 ml (¼ pint) each red wine vinegar and red wine
  • 1 large onion, slic


Bring marinade to the boil, cool, then pour over the venison. Cover and leave in a cool larder or the bottom of the refrigerator for 3-5 days, turning once or twice daily.

Brown the meat in a few tablespoons of oil in a sauté pan, then remove the meat to an oval earthenware dish in which it will fit snugly. Cover the meat in strips of bacon. Brown the diced vegetables in the sauté pan a