Byzantine Shoulder of Venison a la Mirepoix

Summary

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.

3 tablespoons

butter (unsalted)

1⁄4 cup

flour (seasoned with 1 tablespoon black pepper and 2 teaspoons cumin)

1 1⁄2 teaspoon

black pepper

3 teaspoons

cumin

3 pounds

venison shoulder (bone-in)

1⁄2 cup

carrots (coarsely-chopped)

1 1⁄5 cup

celery (coarsely-chopped)

white onion (finely-diced)

2 cups

red wine (merlot ideal)

1⁄4 cup

goat breast (chopped, fatty (or bacon))

potatoes (small, halved)

3⁄4 cups

red lentils

1 cup

chicken broth (or beef broth)

1 1⁄2 teaspoon

coriander

1 1⁄2 teaspoon

paprika

1 teaspoon

cayenne pepper

salt (to taste)

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)

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