There are many reasons we love Georgia Pellegrini and her braised venison recipe is definitely one of them.
Georgia Pellegrini is well known for her cooking, among her many feats as a modern pioneer. This braised venison she recommended in her interview with Wide Open Spaces sounds delicious and we want to share it with you. Sometimes I just wish she would have me over for dinner.
Georgia claims that venison is the best meat in the forest and has quite a few recipes on her website that proves this. For the perfect braised venison you need to age it to lesson the “gaminess.” Leave it to Georgia to even tell you how to dress the deer on site after your harvest.
You then let it hang until rigor mortis ends, about 24 hours. Keep the deer cold; the temperature must stay above freezing but lower than 40 degrees.
Let the deer hang for seven days, but longer is even better. If you don’t have a basement or walk-in freezer, you can butcher the deer and refrigerate.
After aging the venison, either prepare this braised venison meal or freeze for later use.
Braised Venison Shoulder
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 bottle dry red wine
- 2/3 cup red wine vinegar
- 1 clove garlic
- 1 whole clove
- 2 bay leaves
- sprig of thyme
- parsley stems
- 8 peppercorns
- 4 small or 2 large venison shoulders
- olive oil
- 3 cups veal or beef stock
- 1 cup onions, diced
- 1 cup carrots, diced
- 4 garlic cloves
- 1 cup ripe tomatoes, diced
- 1/2 cup celery, diced
- 1 1/2 cup red wine
- 2 sprigs thyme
- 2 bay leaves
- 2 cloves
- salt & pepper
- Heat the oil in a heavy pan over medium heat and sweat the vegetables. Add the wine and vinegar and remaining aromatic ingredients and simmer slowly for 30 minutes.
- Cool thoroughly and pour over venison. Let it soak for several hours.
- Remove the shoulders from the marinade and pat them dry.
- Heat a roasting pan and add the olive oil. Add the venison shoulders and sauté on all sides until nicely browned. Remove and set aside.
- Add the onions, carrots, garlic cloves and celery to the pan and cook until well browned. Pour off any grease and add the herbs.
- Add the wine and deglaze the little carmelized brown bits at the bottom of your pan, scraping them with a wooden spoon. Add the stock and tomatoes and a little salt and pepper. Return the venison shoulders to the liquid.
- Tightly cover the roasting pan with tin foil and place in a 300° F – 325° F oven to braise for approximately 2 ½ hours.
- When the shoulders are tender, remove the roasting pan from the oven. Remove the lid and let the shoulders rest for 10 minutes.
- Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.
- Remove the shoulders from the pot and set aside in a warm place covered. Strain the braising liquid through a fine mesh seive. You can reduce some of this liquid in a separate sauce pan until it is thick, and pour it over your venison to serve.