Matthew Fort, Paul Heathcote

Jean Thurlow’s Baked Shoulder of Venison

Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ideally, the shoulder should be frozen and then allowed only to partly defrost before cooking. This will increase retention of the blood and water (which will otherwise seep out during cooking), keeping the shoulder moist and creating a lot of very good gravy.

Ingredients

  • 1 shoulder of venison, about 1.5 kg / 3½ lb
  • 4 tbsp

Method

  1. Preheat the oven to 180°C/350°F/gas 4. In a large heavy pan or flameproof casserole, heat the oil to smoking and brown the shoulder all over.
  2. Transfer the shoulder to a piece of foil large enough to wrap it up. Sprinkle the garlic and oregano over the shoulder. Anoint with cider and wrap the whole thing up in the foil.
  3. Bake in the oven for 1¼ hours.</