Slow Roast Shoulder of Venison
The marinating in buttermilk followed by this gentle, long slow cooking method will leave the venison completely tender. Adding a few pieces of lamb to the venison always mellows the flavour.
YOU WILL NEED
- 1 shoulder of springbok ± 1.5 kg with shank bone removed but retained
- 4 slices of neck of lamb
- 1 cup (250 ml) buttermilk
- 1 T (15 ml) grated lemon rind
- fresh lemon juice from 1 lemon
- 1 T (15 ml) Ina Paarman's Meat Spice
- olive oil
- 2 large onions, roughly chopped
- 1 large carrot, sliced
- 5 cloves garlic
- 6 whole cloves
- 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
- 2 x 25 g Ina Paarman’s Liquid Beef Stock
- 2 cups (500 ml) boiling water
- 1½ T (22.5 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
- 1 T (15 ml) balsamic vinegar
Prick the shoulder all over with a big sharp pointed carving fork. Mix the buttermilk with the lemon rind and juice. Spread all over the venison and lamb, Place in a zip-lock bag. Seal and refrigerate overnight.
Wipe away the buttermilk and rub the shoulder and lamb with Meat Spice. Drizzle with olive oil. Adjust the oven rack to one slot below the middle. Preheat the oven to 150°C. Place the venison shank bone on the base of a cast iron pot or oven pan. Toss the onions, carrot, garlic and cloves and Green Onion Seasoning with ± 2 T of olive oil and pile up and around to make a ‘platform’ for the meat.
Lay the venison, best side up, on the platform. Place the lamb neck slices on top of the venison to keep it moist. Drizzle with a little more olive oil. Add the Liquid Beef Stock to the boiling water. Mix and pour into the pot or pan, on the side, so as not to wash off the seasoning and olive oil. Cover with a tight fitting lid or double layer of heavy duty foil.
Bake in a slow oven 4 – 4½ hours, until the meat is very tender. Remove the meat from the bone and pull apart with two forks. Strain the gravy and return it to the pot. Add one or two cups of water. Thicken gravy with Roast Onion Soup & Gravy Powder mixed with a little water. Return the pulled meat to the gravy and leave to stand for 20 minutes so that the meat can absorb some of the gravy. Just before serving reheat gently. Serve with Masala Rice.
The pulled meat, in the gravy, freezes very successfully. It also makes a delicious Venison Pie. If time permits, use our Sour Cream Pastry.