If you're looking to elevate your traditional Sunday roast, this slow roasted venison shoulder is the perfect centrepiece. Cooked low and slow, the venison becomes beautifully tender, while the vegetables and stock create the base for a rich, flavour-packed gravy that brings the whole dish together.
A comforting recipe that's ideal for family gatherings, this dish showcases the rich, distinctive flavour of venison at its best. Paired with crispy roast potatoes, Yorkshire puddings and seasonal vegetables, it's a hearty meal that's sure to impress.
The long cooking time allows the venison shoulder to gently break down, resulting in succulent meat that can be sliced or shredded with ease. Finished with a homemade gravy infused with herbs, a splash of gin and a touch of red wine vinegar, every element is packed with depth and flavour.
Total time: 7 hours
Ingredients (Serves 4-6)
- 1 venison shoulder
- 1 large onion
- 1 large carrot
- 4 garlic cloves
- 1 leek
- 1 apple
- 400ml beef stock
- Rosemary
- Thyme
- Red wine vinegar
- Gin
- Plain flour
- Butter
- Oil
- Salt
- Pepper
Method
Prepare the venison
- Preheat the oven to 140°C.
- Trim any silver skin from the venison shoulder.
- Rub with a little oil and season generously with salt and pepper.
Slow roast
- Roughly chop the onion, carrot, apple and leek and place them in a roasting tray with the garlic cloves and a few sprigs of rosemary and thyme.
- Sit the venison shoulder on top of the vegetables.
- Pour in the beef stock and cover the tray tightly with foil.
- Roast for 5 hours until the meat is tender.
Finish the roast
- Increase the oven temperature to 200°C.
- Remove the foil and return the venison to the oven for 15-20 minutes until nicely coloured.
- Remove from the oven and loosely wrap the venison in foil.
- Leave to rest for 1 hour.
Make the gravy
- Strain the cooking liquid from the roasting tray into a saucepan.
- Bring to a gentle simmer and add a splash of gin.
- Allow the sauce to reduce slightly before adding a splash of red wine vinegar.
- Mix small cubes of cold butter with a little plain flour.
- Whisk the butter and flour mixture into the gravy until it reaches your preferred consistency.
- Keep warm over a low heat until ready to serve.
Serve
While the venison rests, finish preparing your favourite roast dinner sides. Carve or shred the venison shoulder and serve with golden roast potatoes, Yorkshire puddings, seasonal vegetables and plenty of rich homemade gravy.
Tender, flavourful and perfect for sharing, this slow roasted venison shoulder is a fantastic alternative to a traditional beef roast and a wonderful way to enjoy premium venison.
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This recipe features our premium venison shoulder, expertly prepared, farm-assured and delivered fresh across England and Wales.