Here is another great way to slow cook a whole venison shoulder.
Braised Venison with Tomatoes
- 1 6-8 lb venison shoulder cut in half at the joint silver skin removed
- 2 cups red wine
- 2 28 oz cans whole tomatoes
- 6 cloves garlic roughly chopped
- 2 carrots chopped fine
- 1 onion diced medium
- 2 tbsp tomato paste
- 4-6 leaves basil
Season venison with salt and pepper and place in a bowl. Cover with wine and marinade for 8-12 hours turning occasionally. In a large stock pot melt 1 tbsp butter with 2 tbsp olive oil over medium heat. Add venison and brown on all sides then remove to a plate. Turn heat to low and add onion and saute until golden. Add carrot and saute until soft then add garlic. Continue to fry until fragrant, then add tomato paste and stir it into the vegetables. Crush tomatoes by hand and add to vegetables. Bring heat to high and add wine from marinade. Bring sauce to a boil, add meat and then turn down to a simmer. Cover the pot and simmer for 15 minutes while the oven comes to a temperature of 320 degrees. Place pot into oven and braise covered for 1 1/2 hours. Uncover pot and continue to braise for 1 hour more. Remove meat from the pot and place sauce on the stove top. Using an immersion blender, or regular one, blend sauce until smooth. Place meat and any juices back in sauce and bring to a simmer. Cook until sauce is thickened and meat is done. Let meat rest for 10 minutes before slicing. Serve over rice, polenta or pasta with sauce covering everything.