Roasted Venison Shoulder with Turnip Potato Puree

I know that not everyone has access to wild venison, but if you can get your hands on some, take it and run. I’m lucky enough to have a father-in-law, and brother-in-law that love to hunt, so I usually have about 1/2 a deer in my freezer. And everything gets used up – if your interested in other venison recipes, look up my recipe for Venison Pate – I will post another venison recipe next week, Cranberry Grape Venison Meatballs!

While the venison is simmering you can go further down the page and make the Turnip Potato Puree. The recipe is actually a variation of the one in Chanterelle by Waltuck.

Roasted Venison Shoulder – Serves 6

2 pounds venison shoulder
1⁄4 cup bacon fat (or olive oil if you prefer)
2 onions, diced
1 carrot, peeled and diced
1 celery stalk, diced
1⁄4 cup all-purpose flour
2 cloves garlic, minced
1 cup canned diced tomatoes
2 apples, cored and diced
2 ounces dried chanterelle mushrooms
2 cups beef stock
1 cup apple juice
1 cup red wine
1 sprig thyme
1 sprig rosemary
2 bay leaves
Pinch of sugar
Kosher salt and freshly ground pepper, to taste

Rinse venison shoulder, and pat dry with paper towel. Season venison shoulder with salt and pepper. In a large sauce pan, over high heat, add bacon fat to sauce pan, then brown venison on both sides.

Remove the venison from pan and set aside. Add onion, carrot, and celery. Reduce heat to medium and stir while cooking, until vegetables have become an amber color. Stir in flour, and add garlic, tomato, apple, and dried chanterelle mushroom.

Let mixture come to a boil before slowly whisking in beef stock, apple juice, and red wine. Raise heat to high and bring it to a boil again. Add thyme, rosemary, bay leaves, sugar, and venison shoulder.

Reduce heat to a low simmer, and cover pot. Cook for 2 hours, or until meat begins to pull from the bone with a fork. Taste sauce and season with salt and pepper as needed. Remove bay leaves, and any stems from the herbs.

Turn heat to high and take out venison shoulder, carefully pull meat from the bone. Let the sauce reduce to half, and return meat to the cooking liquid until ready to serve.

Turnip Potato Puree – Serves 6
1 pound turnips, peeled and diced
1⁄2 pound potatoes, peeled and diced
1⁄4 pound (4 ounces) unsalted butter, diced
Kosher salt and freshly ground pepper, to taste

Place turnips and potatoes in a large sauce pan, and fill with enough water to cover vegetables. Cover with lid and bring to a boil over high heat. Reduce heat to low and cook for 20 minutes, or until turnips become soft.

Drain vegetables and transfer to a potato ricer over a large bowl. Force turnips and potatoes through together. Add butter and mix until well combined. Season to taste with salt and pepper.

To serve, place a generous serving of Turnip Potato Puree in the middle of a plate or bowl, and top with pulled venison shoulder and sauce. Enjoy with a big glass of red wine and plenty of bread!

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