Braised Venison Shoulder Roast


August 27, 2011 by Sara Kreidler

Toby’s dad gave us a venison shoulder roast a while ago, but we lost track of it in the freezer.  Upon rediscovering it this week when I was doing a freezer inventory, Toby offered to cook it up.

This roast was so delicious. The recipe comes from Field & Stream, but Toby made some modifications based on items we did and did not have on hand, and he made gravy from the cooking liquid (which the original recipe did not call for).  Toby served the roast with mashed potatoes and corn on the cob.  All of the fresh ingredients came from either our CSA or farmer’s market (except of course for the venison, which came from Toby’s parent’s woods).  A very local and delicious meal.

Oh, and we had some (not local) wine.

Adapted from Field & Stream article by John Besh


  • 1 venison shoulder roast
  • 4 tablespoons bacon drippings
  • 2 onions, diced
  • 1 carrot, diced
  • 1⁄4 cup flour
  • 2 garlic cloves, minced
  • 1 cup fresh diced tomatoes
  • 2 apples, cored and diced
  • 2 cups beef broth
  • 1/4 cup cider vinegar
  • 1 cup red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons flour


  1. Pat the roast dry and season with salt and pepper.
  2. In a deep cast iron pan with a lid, heat the bacon drippings over a high flame.  Place roast in the pan and brown both sides for a few minutes.  Remove roast from the pan and place on a clean plate; set aside.
  3. Add onion and carrot to the pan.  Reduce flame to medium and cook for about 5 minutes.  Add ¼ cup of flour to pan and stir well to combine.  Add garlic, tomato, and apple and bring mixture to a simmer, stirring well.  Once the liquid is simmering, add beef broth, cider vinegar and red wine. Increase flame to high and bring liquid to a boil.  Add thyme, rosemary and bay leaves and stir well.  Using tongs, return roast to the pan, making sure to submerge it in the cooking liquid as much as possible.  Reduce flame to low and simmer, covered, for 2 – 2 ½ hours.  The roast is ready when it is fork tender and easy to pull off of the bone.
  4. Place 2 tablespoons of flour in a mason jar with a lid.  Add ½ cup of the cooking liquid (without the chunks of vegetables) to the jar, screw lid on tightly and shake well to combine.  Transfer the slurry to a small pan and heat over medium flame for 1 minute.  Slowly add 1 cup of the cooking liquid and mix well to combine.  Season with salt and pepper.  Transfer gravy to a gravy boat.
  5. Transfer roast, vegetables and some of the cooking liquid to a large platter and serve with gravy and mashed potatoes.

One thought on “Braised Venison Shoulder Roast

  1. […] and then using in place of (or in addition to) oil for all sorts of things – refried beans, braised venison, braised kale,  marinara sauce, chili.  It adds a ton of flavor and it keeps in the fridge for a […]

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