Venison Diced Shoulder Recipe

In a medium bowl whisk together the red wine, stock, tomato paste, soy or Worcestershire sauce, and apple cider vinegar until smooth. Stir in the bay leaves, dried thyme and crushed rosemary. Set aside.

Season and dust

Pat the diced venison shoulder dry with paper towels. Sprinkle with kosher salt and black pepper and toss to distribute. Place the flour in a shallow bowl or plate and lightly dredge the meat, shaking off excess flour. The light coating helps with browning and thickening the braise.

Brown the meat

Heat a large heavy-bottomed Dutch oven or wide skillet over medium-high heat. Add 2 tablespoons of oil and the butter. When the fat is hot and the butter foams, add the venison in a single layer (work in batches so pieces don’t steam). Brown on all sides, about 3–4 minutes per batch, until deep mahogany. Transfer browned pieces to a plate and repeat with remaining meat, adding the remaining 1 tablespoon oil if needed.

Reduce heat to medium. Add the diced onion, carrots and celery to the pot and sauté in the fond and remaining fat for 5–7 minutes until softened and beginning to color. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour a small amount (about 1/2 cup) of the prepared wine/stock mixture into the hot pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, 2–3 minutes, concentrating the flavor.

Return the browned venison and any accumulated juices to the pot. Pour in the remaining wine/stock mixture so the meat is mostly submerged (add a little extra stock or water if necessary to cover). Bring to a gentle simmer over medium heat.

Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low so the liquid maintains a low simmer. Cook until the venison is fork-tender, about 1 hour 45 minutes to 2 hours. Check once at the 45–60 minute mark and skim any excess foam or fat from the surface. If you prefer to braise in the oven, preheat to 300°F (150°C) and transfer the covered pot to the oven for the same amount of time.

If using mushrooms, add them about 20–25 minutes before the end of braising so they soften but keep texture. Taste the braise for seasoning and add additional salt and pepper as needed.

To thicken the sauce slightly, remove 1/2 cup of hot braising liquid into a small bowl. Whisk in the cornstarch with cold water to make a slurry, then whisk the slurry into the pot and simmer uncovered for 3–5 minutes until sauce thickens. Alternatively, mash a few pieces of cooked carrot into the sauce for natural thickening.

Stir in chopped fresh parsley and lemon zest (if using) to brighten the finished dish. Discard bay leaves.

Serve the braised diced venison shoulder hot over mashed potatoes, polenta, buttered noodles or with crusty bread to sop up the sauce.