How to Cook a Venison Shoulder in White Wine Venison, known for its lean and rich flavor, makes for a delectable and unique dining experience. If you're looking for a way to elevate your cooking skills with this game meat, consider preparing a venison shoulder in white wine. The combination of tender meat and the subtle sweetness of white wine creates a dish that will impress even the most discerning palates. Before you embark on your culinary adventure, it's important to ensure you have all the necessary ingredients. For this recipe, you will need: - 1 venison shoulder (approximately 4-5 pounds) - 1 bottle of white wine (preferably dry, such as Sauvignon Blanc or Chardonnay) - 4 cloves of garlic, minced - 1 onion, thinly sliced - 2 carrots, peeled and roughly chopped - 2 celery stalks, roughly chopped - 4 sprigs of fresh thyme - 2 bay leaves - Salt and pepper to taste - Olive oil for cooking Once you have gathered all the ingredients, follow these steps to cook a mouthwatering venison shoulder in white wine: 1. Preheat your oven to 325°F (160°C). While the oven is heating, prepare the venison shoulder by trimming off any excess fat. Season the meat generously with salt and pepper. 2. Heat a large oven-safe pan or Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the venison shoulder on all sides until it develops a nice brown crust. This browning process helps seal in the flavors and juices of the meat. 3. Once the shoulder is seared, remove it from the pan and set it aside. Reduce the heat to medium and add the minced garlic, sliced onion, chopped carrots, and celery to the pan. Sauté until the vegetables begin to soften and become aromatic. 4. Deglaze the pan by pouring in the entire bottle of white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These flavorful bits will add depth to your sauce. 5. Return the seared venison shoulder to the pan, ensuring it is submerged in the white wine and vegetable mixture. Add the fresh thyme and bay leaves for additional aromatic flavors. 6. Cover the pan with a lid or foil and transfer it to the preheated oven. Allow the venison to cook for about 3-4 hours, or until the meat becomes fork-tender. The low and slow cooking method ensures the shoulder becomes tender and develops flavors from the wine. 7. Once cooked, remove the venison from the oven and let it rest for a few minutes before serving. Carefully transfer the meat to a cutting board and slice it against the grain. This will help ensure each bite is melt-in-your-mouth tender. 8. Finally, strain the liquid from the pan to create a silky smooth sauce. Bring the strained liquid to a simmer on the stovetop and reduce it until it thickens slightly. This concentrated sauce will complement the succulent venison shoulder perfectly. To serve, plate the venison slices and drizzle the reduced sauce over the top. Pair this dish with roasted root vegetables or creamy mashed potatoes for a complete and comforting meal. Cooking a venison shoulder in white wine may require some patience and time, but the end result is well worth the effort. With tender meat infused with aromatic flavors, this dish will impress both your family and guests. So grab a bottle of white wine and let your culinary skills shine with this delightful recipe.