Braised Venison Shoulder Recipe

Name: Braised Venison Shoulder Recipe
Prep time: 20 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Ingredients: 3 lb venison shoulder, cut into large chunks; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp neutral oil; 1 large yellow onion, chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 1/2 cups dry red wine; 2 cups beef or venison stock; 3 sprigs fresh thyme sprigs; 1 leaf bay leaf

A low, slow braise turns a tough venison shoulder cut fall-apart tender in a rich wine and stock sauce. — Photo by Jay Moon on Pexels

Shoulder is one of venison's toughest, most worked cuts, full of connective tissue that only breaks down into gelatin over hours of low, moist heat, which is exactly what a covered braise in liquid provides.

Prep: 20 min
Cook: 210 min
Total: 240 min
Servings: 6

Ingredients

Servings6

3 lb venison shoulder, cut into large chunks
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp neutral oil
1 large yellow onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 1/2 cups dry red wine
2 cups beef or venison stock
3 sprigs fresh thyme sprigs
1 leaf bay leaf

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Instructions

1Preheat the oven to 325°F (165°C).
2Pat the venison shoulder chunks dry and season all over with salt and pepper.
3Heat the oil in a large Dutch oven over medium-high heat and sear the venison in batches until well browned on all sides, then remove and set aside.
4Add the onion, carrots, and celery to the pot and cook until softened, about 6 minutes.
5Stir in the garlic and tomato paste and cook for 1 minute.
6Pour in the wine, scraping up any browned bits from the bottom of the pot, and simmer for 2-3 minutes.
7Return the venison to the pot, add the stock, thyme, and bay leaf, and bring to a simmer.
8Cover and transfer to the oven, braising for 3 to 3.5 hours, until the meat shreds easily with a fork.
9Skim any excess fat from the surface, discard the bay leaf and thyme stems, and serve the meat with the braising liquid spooned over.

Tips & variations

This braise reheats and even improves over a day or two in the fridge, making it a good make-ahead option for a dinner party.
Swap the red wine for extra stock plus a splash of balsamic vinegar for a non-alcoholic version with similar depth.
Serve over mashed potatoes, polenta, or egg noodles to soak up the braising liquid.

Storage & reheating

Refrigerate in the braising liquid up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over low heat or in a 300°F oven, covered, until warmed through.

Nutrition

A protein-rich braise; venison's leanness keeps it lighter than a similar beef chuck braise, though the sauce carries some fat from the sear.

Tips from the Tulo kitchen

Don't rush the sear, a deeply browned crust on the meat and vegetables is where most of the dish's flavor comes from, not the braising liquid alone.
Check for doneness by tenderness, not time, if the meat resists shredding at the 3-hour mark, give it another 30 minutes rather than pulling it early.

FAQ

Why is my braised venison still tough?

It likely needs more time. Tough cuts like shoulder need their connective tissue to fully break down, which can take longer than the recipe states depending on the animal's age; keep braising until the meat shreds easily.

Can I make this in a slow cooker instead of the oven?

Yes, after searing the meat and vegetables as directed, transfer everything to a slow cooker and cook on low for 7-8 hours, until fork-tender.

What's the best cut of venison for braising?

Shoulder, shank, and neck are all good choices. These tougher, well-worked cuts have the connective tissue that a long braise needs to break down into a tender, rich result.