Braised Venison Shoulder

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   For the marinade:

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   1.

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   Heat the oil in a heavy pan over medium-high heat and sweat the vegetables, about 5 minutes.

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   2.

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   Add the wine and vinegar and remaining aromatic ingredients and simmer slowly for 30 minutes.

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   3.

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   Cool thoroughly and pour over venison.

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   Let it soak for several hours.

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   For the venison braise:

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    1.

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    Remove the shoulders from the marinade and pat them dry.

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    2.

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    Heat a roasting pan to medium-high heat and add olive oil.

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    Add the venison shoulders.

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    Saute on all sides until nicely browned.

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    Remove and set aside.

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    3.

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    Add the onions, carrots, garlic cloves and celery to the pan and cook until well browned.

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    Pour off any grease and add the herbs.

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    4.

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    Add the wine and deglaze the little carmelized brown bits at the bottom of your pan, scraping them with a wooden spoon.

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    Add the stock and tomatoes and a little salt and pepper.

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    Return the venison shoulders to the liquid.

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    5.

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    Tightly cover the roasting pan with tin foil and place in a 300 degrees F 325 degrees F oven to braise for approximately 2 1/2 hours.

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    6.

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    When the shoulders are tender, remove the roasting pan from the oven.

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    Remove the lid and let the shoulders rest for 10 minutes.

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    7.

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    Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.

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    8.

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    Remove the shoulders from the pot and set aside in a warm place, covered.

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    Strain the braising liquid through a fine mesh seive.

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    You can reduce some of this liquid in a separate sauce pan until it is thick, and pour it over your venison to serve.

* Per serving · 4 servings · Values may vary.