Roast Venison Shoulder

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 700 -900 g venison shoulder
• 2 tablespoons olive oil
• salt and pepper
• 2 dashes ground caraway
• 2 dashes ground rosemary
• 2 dashes ground allspice
• 2 dashes ground coriander
• 1 dash ground cinnamon
• 1 dash ground nutmeg
• 1 ground bay leaf
• 14 chopped juniper berries
• 1/2 teaspoon dried thyme
• 150 ml port wine
• 2 tablespoons creme de cassis
• 1/2 teaspoon beef bouillon granules

Recipe

• 1 preheat oven to 190°c.
• 2 heat olive oil on medium high heat in a oven safe pan.
• 3 salt and pepper the meat.
• 4 mix together the other dry ingredients other than bouillon granules and rub into the meat.
• 5 sear meat on both sides.
• 6 pour in port and creme de cassis and add the bouillon granules.
• 7 bring to a boil and put in oven for 45-50 minutes until meat reaches 70°c.