Venison shoulder

A cut from the front leg of deer with dark red lean meat and a rich game taste, needing long cooking, for goulash, stew, roasting and mince.

Venison shoulder is a cut from the front leg of deer with dark red lean meat, a large grain, sinews and membranes, with a rich game taste and a light 'wild' aroma, needing long cooking. It is marinated in wine with juniper and spices and long-braised and slow-cooked for goulash, stew and roasts, roasted until tender, smoked and used for mince for sausages, pates and cutlets.