Boneless Venison Shoulder 1 KG

Boneless venison shoulder is a cut from the front shoulder of the animal, without the bone. Shoulder meat is lean, with a rich flavor, but can be tougher due to the intense use of the muscles in this part of the body. It is ideal for slow cooking, which brings out its flavor and tenderizes the tissues.

Features:

1. Origin : It comes from the front shoulder of the deer.
2. Texture and flavor : The meat is dark, very flavorful and lean, ideal for dishes with strong flavors.
3. Availability : Usually available in large pieces, ideal for slow cooking or for mincing.

Cooking methods:

• Slow cooking : The shoulder is ideal for braising (cooking in liquid), such as stews, soups or casseroles.
• Oven Roast : You can roast it at a low temperature for several hours, covered with aluminum foil, to keep it juicy.
• Minced meat : It is an excellent choice for minced meat, which can be used in burgers, meatballs or ragù.

Cooking tips:

1. Marinating : Venison has a strong flavor, and a marinade with wine, vinegar, garlic, and herbs (e.g. rosemary, thyme, or juniper) helps tenderize the meat and enrich the flavor.
2. Low temperature : To make it tender, it needs slow cooking over low heat.
3. Accompaniments : Goes excellently with wine sauces, mushrooms, and winter vegetables such as carrots, potatoes, or parsnips.

Dish ideas:

• Venison stew : With caramelized onions, red wine, and herbs.
• Vegetable casserole : Slow-cooked shoulder with potatoes, carrots, and celery.
• Oven roast with blueberry sauce : A sweet and sour sauce that goes perfectly with the intense flavor of the venison.