Wild Meat Venison Shoulder with Mushrooms
Serves 6 | Glasseye Creek Wild Meat Sauce
Ingredients
- 1.8 kg boneless venison shoulder
- 2 tsp salt
- 2 tbsp olive oil
- 250 g mushrooms, sliced
- 1 onion, sliced
- 1 cup beef stock
- ½ cup Wild Meat Sauce
- To serve: mashed potatoes
Method
1. Salt venison, rub with oil and smoke at 115–120°C for 3 hours.
2. Place in a covered tray with mushrooms, onion and stock. Cook 3–4 hours more until the shoulder is fork-tender, checking the liquid and adding water if needed.
3. Slice or pull the meat; warm Wild Meat into the mushroom juices and spoon over mash.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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