Why You’ll Love This Roast Venison Shoulder Recipe
When you take a bite of this roast venison shoulder, you’ll quickly understand why it’s a favorite in my kitchen. The tender, juicy meat melts in your mouth, and the rich flavors dance on your palate.
I love how the blend of spices elevates the venison, creating a dish that’s both comforting and sophisticated. It’s perfect for gatherings or a cozy dinner at home.
Plus, the aroma that fills my kitchen while it’s roasting is utterly irresistible. Trust me, once you try this recipe, you’ll be enthusiastic to share it with friends and family.
It’s simply unforgettable!
Ingredients of Roast Venison Shoulder
When it comes to cooking, the right ingredients can make all the difference, and this Roast Venison Shoulder recipe is no exception. The combination of spices and flavors creates a mouthwatering dish that’s perfect for any occasion, whether you’re entertaining guests or just treating yourself.
So, let’s explore what you’ll need to whip up this delicious meal, and trust me, you’ll want to have everything prepped and ready to go.
Ingredients for Roast Venison Shoulder
- 700 – 900 g venison shoulder
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 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
Now, let’s chat about those ingredients for a moment. Each one plays a unique role in building flavor and enhancing the venison.
For example, juniper berries add a lovely, aromatic touch—think of them as the secret ingredient that makes your dish stand out.
If you’re not keen on venison, feel free to try this recipe with another type of meat; just adjust cooking times as necessary, because, believe me, nothing is worse than overcooked meat that’s tougher than a shoe.
And don’t skimp on the olive oil; it’s your friend in the pan, helping to create that beautiful, seared crust.
How to Make Roast Venison Shoulder
Let’s plunge into the heart of the matter—how to turn that beautiful 700 to 900 g venison shoulder into a roast that you’ll be proud to serve.
First things first, preheat your oven to a toasty 190°C. While that’s warming up, grab a sturdy oven-safe pan and heat up 2 tablespoons of olive oil over medium-high heat. This is where the magic begins. Season your venison shoulder generously with salt and pepper; don’t be shy, the flavor needs to penetrate that delicious meat.
Now, here comes the fun part. Take those aromatic spices—2 dashes each of ground caraway, rosemary, allspice, and coriander, plus a dash of cinnamon and nutmeg—and mix them together. Rub this fragrant concoction all over the venison. Imagine you’re giving it a nice spa treatment.
Sear the meat in the hot oil for a few minutes on each side until it gets that gorgeous golden-brown crust. You know, the kind that makes your friends think you’ve been slaving away in the kitchen for hours, when really it’s just a clever trick with some heat and seasoning.
Once your venison is seared to perfection, it’s time to elevate the dish with some liquid gold. Pour in 150 ml of port wine and 2 tablespoons of creme de cassis, mixing it in with 1/2 teaspoon of beef bouillon granules. Bring this delightful mixture to a boil—this is where the kitchen starts to smell like a gourmet restaurant.
After a few minutes of bubbling, carefully transfer the pan to your preheated oven and roast for about 45 to 50 minutes, or until the internal temperature hits a cozy 70°C.
If you’re anything like me, you might find yourself peeking through the oven door a few too many times, just to make sure everything’s going according to plan. But trust me, patience is key here. Let the roast do its thing, and soon enough, you’ll have a beautifully cooked venison shoulder that’s ready to impress.
Roast Venison Shoulder Substitutions & Variations
While the traditional roast venison shoulder recipe is already a standout, exploring substitutions and variations can take your dish to new heights.
For a unique twist, try using lamb or beef shoulder instead of venison. If you want to switch up the flavors, experiment with different herbs like thyme or sage, or even add a splash of red wine for depth.
You can also substitute port with a fruity red wine or replace crème de cassis with a berry liqueur. Each variation brings its character, allowing you to customize it to your taste and impress your guests with something extraordinary!
What to Serve with Roast Venison Shoulder
To elevate your roast venison shoulder experience, pairing it with the right sides is essential.
I love serving it alongside creamy mashed potatoes, which soak up those delicious juices.
Roasted root vegetables, like carrots and parsnips, add a sweet contrast that complements the rich meat.
A side of sautéed greens, such as spinach or kale, brings a fresh note to the plate.
To round it off, I often prepare a tangy berry sauce, enhancing the venison’s flavor.
Together, these sides create a well-balanced meal that truly highlights the roast venison shoulder’s savory goodness.
Enjoy!
Additional Tips & Notes
When preparing roast venison shoulder, a few additional tips can enhance the overall experience.
First, let the meat rest for about 10-15 minutes after cooking. This helps the juices redistribute, ensuring a tender bite.
Don’t skip the searing step; it locks in flavor and creates a beautiful crust.
If you want a richer sauce, consider adding some sautéed mushrooms or shallots to the pan drippings before serving.
Finally, pairing with a bold red wine will elevate your meal. I find that a fruity Pinot Noir complements the venison beautifully.
Enjoy your delicious roast with confidence!