Trying to clean out the freezer. So pulled out a venison shoulder roast from last year's deer.
Braised in beef stock, porcini powder, pinot noir, whole crushed garlic, carrots, celery, and onion. Seared the outside of roast at lunch.ivie put it in 325 deg oven around three. Pulled out roast at 6 pm. Really tender.
Served with boiled brussel sprouts and a parsnip puree (cooked in chicken stock) with a little honey and a little bit of cream.