Post by ragincajun309 on Jan 9, 2021 7:26:00 GMT 14
Late to this thread but the past few years I’ve braised an whole venison front shoulder. Salt and pepper it, brown it like hell then add some beef or chicken stock, a bottle of cheap red wine and throw it in the oven for about 3-4 hours. I season it with Rosemary, garlic, worstchestshire, a little thyme and bay leaves. You can add some root veggies to make it more of a stew if that’s your thing. Serve with some mashed taters and a veggie of choice.
