Jean Thurlow’s Baked Shoulder of Venison

Preparation info

    • Difficulty


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.


  • 1 shoulder of venison, about 1.5 kg / lb
  • 4 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 tsp oregano
  • 150 ml / ¼ pint dry cider
  • salt and pepper


    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.
    4. About 20 minutes before you want to serve, open up the foil and pour the juices into a saucepan. Put the shoulder back into the oven, uncovered, to brown.
    5. Meanwhile, reduce the gravy to the desired intensity.