Braised Venison Shoulder

• 1 Tablespoon Olive Oil
• 1 whole Carrot, Roughly Chopped
• 1 whole Onion, Roughly Chopped
• 1 stalk Celery, Roughly Chopped
• 1 clove Garlic, Minced
• 1 bottle (750ml Bottle) Dry Red Wine
• 23 cups Red Wine Vinegar
• 1 whole Clove
• 2 whole Bay Leaves
• 1 sprig Thme
• 3 whole Parsley Stems
• 8 whole Peppercorns
• 4 whole Small Or 2 Whole Large Venison Shoulders
• Olive Oil
• 1 cup Onion, Diced
• 1 cup Carrots, Diced
• 4 cloves Garlic
• 1/2 cups Celery, Diced
• 2 sprigs Thyme
• 2 whole Bay Leaves
• 2 whole Cloves
• 1- 1/2 cup Red Wine
• 3 cups Veal Or Beef Stock
• 1 cup Ripe Tomatoes, Diced
• Salt And Pepper, to taste

1. For the marinade:
2. 1.
3. Heat the oil in a heavy pan over medium-high heat and sweat the vegetables, about 5 minutes.
4. 2.
5. Add the wine and vinegar and remaining aromatic ingredients and simmer slowly for 30 minutes.
6. 3.
7. Cool thoroughly and pour over venison.
8. Let it soak for several hours.
9. For the venison braise:
10. 1.
11. Remove the shoulders from the marinade and pat them dry.
12. 2.
13. Heat a roasting pan to medium-high heat and add olive oil.
14. Add the venison shoulders.
15. Saute on all sides until nicely browned.
16. Remove and set aside.
17. 3.
18. Add the onions, carrots, garlic cloves and celery to the pan and cook until well browned.
19. Pour off any grease and add the herbs.
20. 4.
21. Add the wine and deglaze the little carmelized brown bits at the bottom of your pan, scraping them with a wooden spoon.
22. Add the stock and tomatoes and a little salt and pepper.
23. Return the venison shoulders to the liquid.
24. 5.
25. Tightly cover the roasting pan with tin foil and place in a 300 degrees F 325 degrees F oven to braise for approximately 2 1/2 hours.
26. 6.
27. When the shoulders are tender, remove the roasting pan from the oven.
28. Remove the lid and let the shoulders rest for 10 minutes.
29. 7.
30. Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.
31. 8.
32. Remove the shoulders from the pot and set aside in a warm place, covered.
33. Strain the braising liquid through a fine mesh seive.
34. You can reduce some of this liquid in a separate sauce pan until it is thick, and pour it over your venison to serve.

olive oil, carrot, onion, celery, clove garlic, red wine vinegar, clove, bay leaves, thme, parsley stems, shoulders, olive oil, onion, carrots, garlic, celery, thyme, bay leaves, red wine, tomatoes, salt

Taken from tastykitchen.com/recipes/main-courses/braised-venison-shoulder/ (may not work)