Marinated Shoulder of Venison

Name: Marinated Shoulder of Venison
Ingredients: 1 small onion, carrot, celery and leek, all diced; 1 small onion, carrot, celery and leek, all diced; 1 small onion, carrot, celery and leek, all diced; 1 small onion, carrot, celery and leek, all diced; 60 g (2 oz) gingernut biscuits, crumbled; 150 ml (¼ pint) soured cream; 300 ml (½ pint) game stock; 150 ml (¼ pint) each red wine vinegar and red wine; 150 ml (¼ pint) each red wine vinegar and red wine; 1 large onion, sliced; 2 bay leaves; stalk of celery, chopped; level teaspoon each of juniper berries and black pepper, crushed; level teaspoon each of juniper berries and black pepper, crushed; 2 kg (4 lb) boned shoulder of venison; oil; slices of fat bacon

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

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

Ingredients

Marinade

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

Main course

Method

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