Byzantine Shoulder of Venison a la Mirepoix
Description
A delicious way to prepare a venison roast. This meal takes about 1/2 hour to prepare and 2+1/2 hours to cook; and serves 4.
Source
Ryan M. of Winnipeg, Manitoba.
Yield
4 Servings
Preparation time
30 minutes
Cooking time
2 hours, 30 minutes
Total time
3 hours
Ingredients
3 tablespoons butter (unsalted)
1⁄4 cup flour (seasoned with 1 tablespoon black pepper and 2 teaspoons cumin)
1 1⁄2 teaspoons black pepper
3 teaspoons cumin
3 pounds venison shoulder (bone-in)
1⁄2 cup carrots (coarsely-chopped)
1 1⁄5 cups celery (coarsely-chopped)
1 white onion (finely-diced)
2 cups red wine (merlot ideal)
1⁄4 cup goat breast (chopped, fatty (or bacon))
6 potatoes (small, halved)
3⁄4 cup red lentils
1 cup chicken broth (or beef broth)
1 1⁄2 teaspoons coriander
1 1⁄2 teaspoons paprika
1 teaspoon cayenne pepper
salt (to taste)
Instructions
- Coat the venison with the flour mixture
- In the pot, heat 2 tbsp butter and brown the venison on all sides
- Remove the venison and add the carrots, celery, goat or bacon and 1 cup of wine
- Let simmer for 10 minutes
- Stir in the onion and the other cup of wine
- Let simmer for an additional 10 minutes
- Add the broth. Submerge the venison into the stock and heat it to boiling on the stove top.
- Cover and braise the meat in a 300˚F (150˚C) for 1.5 hours, turning and re-submerging the meat every half-hour.
- Remove the pot from the oven and heat the oven to 375˚F (190˚C).
- Heat 1 tbsp butter in a small skillet and add spices. Cook for 5 minutes until aromatic, then add to pot.
- Add salt to taste
- Add the potatoes and lentils to the pot.
- Continue to braise (covered) at 375˚F (190˚C) until the potatoes and lentils are soft (about 1 hour)
Notes
You'll also need:
- a 6-8 quart dutch oven (ideal) or a stew pot with a tight-fitting lid
- small skillet
Occasions