Braised Venison Shoulder with Barolo

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Braised Venison Shoulder with Barolo main ingredients: Venison
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serves: 10

My family and I on my days away from Lidia’s tend to spend a lot of time outdoors. One particular thing my son Logan and I enjoy doing the most is hunting in the fall and winter time. This dish is one of his favorites and one that we enjoy often if we have a successful hunt. - Chef Jeremy Voytish, Executive Chef of Lidia's Pittsburgh


1 ea. Boneless Venison Shoulder (4 to 5 #)
1 ea. Bottle of Barolo
4 ea. Sweet Vidalia Onions
1 ea. Head of Celery
2 ea. Large Carrots Peeled
6 ea. Small Red Potatoes cut in Half
4 ea. Garlic Cloves
3 ea. Bay Leaves Fresh
6 ea. Fresh Rosemary Sprigs
½ C .All Purpose Flour
1 C. Olive Oil
2 C. Venison Stock or Beef Stock
Salt and Black Pepper to taste


Prep Time: 2 hours

Start by preparing the Venison shoulder; trim any excess fat away from the shoulder and season heavily with salt and pepper. Take two of the garlic cloves and shave them down to give yourself nice slivers of garlic around ¼ inches thick. Take the tip of a knife and make small slits in the meat and insert the garlic slivers. Place the flour on a plate and lightly coat the venison in flour shaking off any excess flour. Place a heavy bottom roasting pot on the stove and add the olive oil, once the pan and oil are hot add the venison shoulder in carefully to the pot and begin to brown.

While the meat is browning prepare your vegetables, start by cutting the onions in half and then into 1/6 th’s. Cut the rest of the vegetables and potatoes in the same manor trying to keep them all relatively the same size. Once the Venison has browned on all sides remove it to a platter temporarily, remove the majority of the oil used to sear the shoulder in and keep just a little in the pan. Add the garlic to the pan and brown lightly followed by the onions. The Onions want to brown slightly but not caramelize. Add the remaining ingredients; the carrots, celery, potatoes, and the herbs and allow cooking for 5 minutes. Open the wine and empty the entire bottle into the pan, allow it to come to a simmer and cook for 5 minutes to cook off all of the alcohol. Place the venison shoulder back into the pan and cover it tightly with foil. Place in a 350 degree oven for 1 hour or until a meat thermometer reads 145 degrees. When the shoulder is cooked remove the vegetables and place on a platter and slice the venison shoulder into nice portions. Place the remaining stock left in the pan back onto the stove top to reduce and thicken for a nice sauce to drizzle over the venison.

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