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1
For the marinade:
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2
1.
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3
Heat the oil in a heavy pan over medium-high heat and sweat the vegetables, about 5 minutes.
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4
2.
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5
Add the wine and vinegar and remaining aromatic ingredients and simmer slowly for 30 minutes.
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6
3.
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7
Cool thoroughly and pour over venison.
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8
Let it soak for several hours.
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9
For the venison braise:
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10
1.
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11
Remove the shoulders from the marinade and pat them dry.
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12
2.
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13
Heat a roasting pan to medium-high heat and add olive oil.
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14
Add the venison shoulders.
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15
Saute on all sides until nicely browned.
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16
Remove and set aside.
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17
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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19
Pour off any grease and add the herbs.
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20
4.
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21
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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22
Add the stock and tomatoes and a little salt and pepper.
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23
Return the venison shoulders to the liquid.
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24
5.
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25
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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26
6.
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27
When the shoulders are tender, remove the roasting pan from the oven.
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28
Remove the lid and let the shoulders rest for 10 minutes.
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29
7.
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30
Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.
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31
8.
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32
Remove the shoulders from the pot and set aside in a warm place, covered.
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33
Strain the braising liquid through a fine mesh seive.
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34
You can reduce some of this liquid in a separate sauce pan until it is thick, and pour it over your venison to serve.
