Roast Venison Shoulder Recipe

Name: Roast Venison Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 700 -900 g venison shoulder; 2 tablespoons olive oil; salt and pepper; 2 dashes ground caraway; 2 dashes ground rosemary; 2 dashes ground allspice; 2 dashes ground coriander; 1 dash ground cinnamon; 1 dash ground nutmeg; 1 ground bay leaf; 14 chopped juniper berries; 1/2 teaspoon dried thyme; 150 ml port wine; 2 tablespoons creme de cassis; 1/2 teaspoon beef bouillon granules

Servings: persons

700 -900 g venison shoulder
2 tablespoons olive oil
salt and pepper
2 dashes ground caraway
2 dashes ground rosemary
2 dashes ground allspice
2 dashes ground coriander
1 dash ground cinnamon
1 dash ground nutmeg
1 ground bay leaf
14 chopped juniper berries
1/2 teaspoon dried thyme
150 ml port wine
2 tablespoons creme de cassis
1/2 teaspoon beef bouillon granules

1
Preheat oven to 190u00b0C.
2
Heat olive oil on medium high heat in a oven safe pan.
3
Salt and pepper the meat.
4
Mix together the other dry ingredients other than bouillon granules and rub into the meat.
5
Sear meat on both sides.
6
Pour in port and Creme de Cassis and add the bouillon granules.
7
Bring to a boil and put in oven for 45-50 minutes until meat reaches 70u00b0C.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 700 -900 g venison shoulder, 2 tablespoons olive oil, salt and pepper, 2 dashes ground caraway, and more.

Yes, Roast Venison Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Venison Shoulder

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