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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This is a simple but tasty way to serve venison shoulder if you have a small deer. It is often hard to get the meat off the bone and this roast provides a way to prevent losing much meat in the process. Ingredients:
700 -900 g venison shoulder |
2 tablespoons olive oil |
salt and pepper |
2 dashes ground caraway |
2 dashes ground rosemary |
2 dashes ground allspice |
2 dashes ground coriander |
1 dash ground cinnamon |
1 dash ground nutmeg |
1 ground bay leaf |
14 chopped juniper berries |
1/2 teaspoon dried thyme |
150 ml port wine |
2 tablespoons creme de cassis |
1/2 teaspoon beef bouillon granules |
Directions:
1. Preheat oven to 190°C.
2. Heat olive oil on medium high heat in a oven safe pan.
3. Salt and pepper the meat.
4. Mix together the other dry ingredients other than bouillon granules and rub into the meat.
5. Sear meat on both sides.
6. Pour in port and Creme de Cassis and add the bouillon granules.
7. Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.
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