Venison Shoulder

This was in the "mystery meat" section of the freezer.

I've put it in some red wine with juniper/rosemary/cumin/black pepper and chilli in the fridge.

I am planning to roast it with bacon (I have a friend popping in).... so SLOW roast or quick roast?

There is a lot in the mystery meat draw so the next few months will be an adventure....

omg dead slo

it will be hopelessly tough if you do anything hot and short

and theres usually loads of connective tissue running thru it which you need to have fall away

Feed it to your sleigh dogs raw... ...they'll love you for it.

What minkie said. Definitely slow. It's a lovely cut slow roasted though. Perfect winter food.

This isn't farmed venison and isn't tough... it's the pricket that was foolish enough to come onto my land last year.

I'll slow cook it because it's easy for my timetable.... but I've been dry frying it and it cuts like lamb's liver :)

I had venison, from M&S , for the first time a few weeks ago, and it is heaven, who needs beef? Instructions were to colour it off in a pan for 5 mins, then roast for 20 mins for medium rare. It was heaven. Am I talking about a different cut from what the OP is on about?

Ebitda! I don't have beef because I don't raise a cow.. :)

Shoulder can be fast roasted. It depends on the animal.

Older animal and it's a muscle joint alright... but it can be lush. This animal has been saying high to the pan on the way from the fridge to the plate and I've been eating it bloody...very bloody :)

Second vote for sous vide

I love venison. I admit I tend to mince the shoulder joints and make venison burgers.

I tend to keep only the fillet and the haunches intact these days. Pretty much everything else goes through the slightly scary German power mincing machine.

What species of deer was it? "Prickett" suggests fallow?