Smoked and slow-cooked pulled venison with sticky bourbon and maple syrup sauce, celeriac and baby gherkin coleslaw

Name: Smoked and slow-cooked pulled venison with sticky bourbon and maple syrup sauce, celeriac and baby gherkin coleslaw
Cuisine: British
Ingredients: 2 shoulders of roe; 300 ml Maple syrup; 150 g brown sugar; 150 ml soy sauce; 400 ml brown stock or 70 ml jus; 400 ml brown stock or 70 ml jus; 2 red chillis; 2 large cloves of garlic; 10 g cornflour; 200 g celeriac cut into fine strips; 100 g baby gherkins cut into fine strips; Juice of a lemon; 250 ml mayonnaise

Shoulder

Preparation info

Serves
10

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Pulled meat has become more and more popular as a summer dish, eaten at home or pre-made and reheated at the beach or on a picnic. Here the smoky, sticky American flavours work well with the meat in brioche buns topped with an earthy celeriac coleslaw. I love the simplicity of this dish and how easily it comes together.

Ingredients

2 shoulders of roe
300 ml Maple syrup
150 g brown s

Europe
United Kingdom
Fish course
Pescatarian
Summer
Sous vide

Method

Place shoulders into a cold smoker for 2 hours.

Add maple syrup, brown sugar, soy sauce, stock, chilli and garlic to a bowl and mix well to make your cooking liquid.

Once shoulders are smoked, there are two methods you can choose for the next step.

To cook in the oven, make up cooking liquid but increase the stock to 1.5 litres so that it just covers the meat, then bring