Here is another way to cook venison shoulder. This marinade could also be used for a tougher cut of beef. Serve this with rice or bulgur pilaf.
Use Guinness extra stout for this or any recipe. That is the version in a bottle without any widget in it. Use the pub cans for drinking and the pub draft bottles for bar fights.
Braised Venison Marinated in Stout
- 3-5 lb venison shoulder bone in silver skin removed
- 1 bottle Guinness extra stout
- 1 tbsp fresh oregano
- 1 lime
- 2 tbsp garlic crushed to a paste
- 2 lbs potatoes skinned and cut into large chunks
- 1 lb turnips peeled and cut into large chunks
- 1 onion diced fine
- 3 slices bacon cut into small dice
- 2 cups beef stock
Season meat with salt and pepper. Mix beer, garlic, oregano zest and juice of lime in a non reactive bowl. Add meat and submerge. Cover and marinate in refrigerator for 24 hours. In a large stock pot fry bacon until fat renders. Remove venison from marinade and pat dry. Add meat to pan and brown on all side. Remove meat to a plate and add onion. Saute onion until golden brown, then add potatoes and turnips and stir to coat in fat. Add beef stock and deglaze pan. Add marinade liquid and bring to a simmer. Return meat to pan and submerge. Cover pan and simmer for 15 minutes on low heat. Remove pan to oven and braise, covered, for 30 minutes at 340 degrees. Remove lid and continue to braise until meat is tender, about 1 hour more. Remove meat to a cutting board and vegetables to a serving dish. Bring sauce to a boil and reduce until thick. Slice meat and place on top of vegetables. Cover in gravy and serve hot.