Necessary ingredients
Marinade
- 1 shoulder of deer
- 2 onions
- 2 carrots
- 2 stalks of celery
- 4 cloves of garlic
- 1 bouquet garni (thyme, bay leaf, rosemary)
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 4 cloves
- 1 liter of red wine
- Salt and pepper
Preparation
- 1 boneless shoulder of deer
- 200 grams of bacon
- 2 onions
- 2 carrots
- 2 stalks of celery
- 4 cloves of garlic
- 1 bouquet garni
- 2 tablespoons of flour
- 2 tablespoons of butter
- 500 ml of chicken broth
- 500 ml of red wine
- Salt and pepper
Cranberry sauce (optional)
- 200 grams of cranberries
- 2 tablespoons of sugar
- 1 tablespoon of cornstarch
- 250 ml of chicken broth
- 250 ml of red wine
Preparation of the shoulder of deer
The shoulder of deer is a delicious and tender piece of meat, ideal for hunting and gastronomy enthusiasts. Preparing the shoulder of deer may seem intimidating, but with the right techniques and tips, you can successfully cook this traditional dish. In this article, I will guide you through the process of preparing the shoulder of deer, focusing on traditional methods as well as modern tips to achieve flavorful results.
1. The marinade
The marinade is a key element in preparing the shoulder of deer. It adds flavor to the meat and makes it more tender. To prepare a delicious marinade, mix red wine, garlic, fresh herbs (such as thyme and rosemary), black pepper, and a pinch of salt. Let the shoulder marinate for at least 12 hours, or overnight, to allow the flavors to develop.
2. Slow cooking
Slow cooking is the preferred method for cooking the shoulder of deer. This allows the meat to become tender and juicy while retaining its flavor. Start by preheating your oven to 150°C. Place the shoulder in a baking dish with the marinade, then cover it with aluminum foil. Cook for about 4 hours, checking the tenderness of the meat regularly. The ideal internal temperature for the shoulder of deer is about 65°C.
3. The sauce
A good sauce perfectly accompanies the shoulder of deer. Prepare the sauce in a saucepan by cooking onions and mushrooms in butter until tender. Add flour to thicken the sauce, then deglaze with red wine or beef broth. Season with salt, pepper, and herbs of your choice. Let it simmer for a few minutes until the sauce thickens.
4. The presentation
The presentation of your shoulder of deer is important to impress your guests. Slice the shoulder into thick pieces and arrange them on a serving plate. Generously drizzle the slices with mushroom sauce and accompany the dish with seasonal vegetables and roasted potatoes. Garnish with fresh herbs for a touch of color and freshness. Serve hot and enjoy!
Preparing the shoulder of deer takes a little time and effort, but the result is worth it. With a flavorful marinade, slow cooking, a delicious sauce, and a neat presentation, you can create an irresistible deer dish. Feel free to experiment with different spices and ingredients to customize your recipe. Enjoy this delicate dish with family or friends and share your passion for hunting and gastronomy. Bon appétit!
Tips and tricks
Tips and tricks for preparing the shoulder of deer
The shoulder of deer is a choice piece, flavorful and tender. Its preparation requires a certain know-how and some tips to enhance its flavors. In this article, I will share my best tips and tricks for preparing a delicious shoulder of deer. Follow the guide!
Choosing a good shoulder of deer
To start, it’s essential to choose a quality shoulder of deer. Preferably opt for a shoulder from a young animal, as this will ensure a more tender meat. Also, make sure that the shoulder is well cleaned of all hair and fat residues.
The marinade, a must-have
The marinade is an important step in preparing a shoulder of deer. It flavors the meat deeply and tenderizes it. For this, you can use a marinade based on red wine, spices, aromatic herbs, and olive oil. Let the shoulder marinate for at least 24 hours in the refrigerator, turning it regularly to fully absorb the flavors.
Slow cooking, the secret to tenderness
Slow cooking is the secret to obtaining an adequately tender shoulder of deer. Preheat your oven to a low temperature, usually between 130°C and 150°C. Wrap the shoulder in aluminum foil and place it in an oven-safe dish. Cook for several hours, ensuring to baste regularly with the marinade.
The final touch: the sauce
Once the shoulder of deer is cooked, you can make a delicious sauce to accompany it. Use the cooking juices and add game stock, red wine, shallots, and mushrooms. Let the sauce reduce over low heat until the desired consistency is reached. You can also add a sweet touch, like red fruit jam, to balance the flavors.
Some additional tips
– Before cooking the shoulder, you can marinate it in milk for a few hours. This will further soften the meat.
– To add a crispy touch to your shoulder of deer, you can quickly sear it in a very hot skillet before putting it in the oven.
– Remember to let the shoulder of deer rest for a few minutes after cooking. This will allow the juices to redistribute evenly and keep the meat tender.
By following these tips and tricks, you will prepare a flavorful and tender shoulder of deer for sure. Feel free to unleash your creativity by adjusting the spices and aromatic herbs according to your preferences. Bon appétit!
