Byzantine Shoulder of Venison a la Mirepoix


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.


Ryan M. of Winnipeg, Manitoba.

4 Servings
Preparation time
30 minutes
Cooking time
2 hours, 30 minutes
Total time
3 hours
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)
  1. Coat the venison with the flour mixture
  2. In the pot, heat 2 tbsp butter and brown the venison on all sides
  3. Remove the venison and add the carrots, celery, goat or bacon and 1 cup of wine
  4. Let simmer for 10 minutes
  5. Stir in the onion and the other cup of wine
  6. Let simmer for an additional 10 minutes
  7. Add the broth. Submerge the venison into the stock and heat it to boiling on the stove top.
  8. Cover and braise the meat in a 300˚F (150˚C) for 1.5 hours, turning and re-submerging the meat every half-hour.
  9. Remove the pot from the oven and heat the oven to 375˚F (190˚C).
  10. Heat 1 tbsp butter in a small skillet and add spices. Cook for 5 minutes until aromatic, then add to pot.
  11. Add salt to taste
  12. Add the potatoes and lentils to the pot.
  13. Continue to braise (covered) at 375˚F (190˚C) until the potatoes and lentils are soft (about 1 hour)

You'll also need:

  • a 6-8 quart dutch oven (ideal) or a stew pot with a tight-fitting lid
  • small skillet