Rolled Shoulder of Venison Roast
Rolled Shoulder of Venison – Rich, Seasonal & Full of Flavour
Expertly prepared by Swaledale's experienced butchery team, this versatile cut from the shoulder comprises the entire neck fillet and surrounding muscles, neatly rolled for easy carving and impressive presentation. With venison, the neck muscle has the greatest depth of flavour of all, similar to a more familiar beef or pork ribeye, although in this instance we recommend a longer, slower cook.
This would make a delicious and welcome alternative to lamb on a Sunday, roasted on sliced onions, stock and cider or wine, with perhaps a bowl of bashed celeriac or swede, buttered cabbage and a dollop of damson or blackberry jelly.
Well seasoned, seared and pot roasted would be another excellent approach. Brown off some smoked bacon lardons, and soften carrots and onions in the resulting fat. Add in the rolled venison shoulder, some bay and thyme, and then liquid to keep things moist, before popping on a lid and into a low oven.
Homemade chicken stock paired with red wine is a classic and delicious choice.
A rolled venison shoulder roast, transformed into the classic Mexican dish Birria, would be an absolute triumph; the smoky warmth of ancho and guajillo, spices, then vinegar to cut through the richness of the meat, and sugar to add balance. Pure corn tortillas are a must, served with lime, a bowl of raw diced onion and chopped fresh coriander.
Rolled Shoulder of Venison – Rich, Seasonal & Full of Flavour
Expertly prepared by Swaledale's experienced butchery team, this versatile cut from the shoulder comprises the entire neck fillet and surrounding muscles, neatly rolled for easy carving and impressive presentation. With venison, the neck muscle has the greatest depth of flavour of all, similar to a more familiar beef or pork ribeye, although in this instance we recommend a longer, slower cook.
This would make a delicious and welcome alternative to lamb on a Sunday, roasted on sliced onions, stock and cider or wine, with perhaps a bowl of bashed celeriac or swede, buttered cabbage and a dollop of damson or blackberry jelly.
Well seasoned, seared and pot roasted would be another excellent approach. Brown off some smoked bacon lardons, and soften carrots and onions in the resulting fat. Add in the rolled venison shoulder, some bay and thyme, and then liquid to keep things moist, before popping on a lid and into a low oven.
Homemade chicken stock paired with red wine is a classic and delicious choice.
A rolled venison shoulder roast, transformed into the classic Mexican dish Birria, would be an absolute triumph; the smoky warmth of ancho and guajillo, spices, then vinegar to cut through the richness of the meat, and sugar to add balance. Pure corn tortillas are a must, served with lime, a bowl of raw diced onion and chopped fresh coriander.
Original: $26.80
-70%$26.80
$8.04Description
Rolled Shoulder of Venison – Rich, Seasonal & Full of Flavour
Expertly prepared by Swaledale's experienced butchery team, this versatile cut from the shoulder comprises the entire neck fillet and surrounding muscles, neatly rolled for easy carving and impressive presentation. With venison, the neck muscle has the greatest depth of flavour of all, similar to a more familiar beef or pork ribeye, although in this instance we recommend a longer, slower cook.
This would make a delicious and welcome alternative to lamb on a Sunday, roasted on sliced onions, stock and cider or wine, with perhaps a bowl of bashed celeriac or swede, buttered cabbage and a dollop of damson or blackberry jelly.
Well seasoned, seared and pot roasted would be another excellent approach. Brown off some smoked bacon lardons, and soften carrots and onions in the resulting fat. Add in the rolled venison shoulder, some bay and thyme, and then liquid to keep things moist, before popping on a lid and into a low oven.
Homemade chicken stock paired with red wine is a classic and delicious choice.
A rolled venison shoulder roast, transformed into the classic Mexican dish Birria, would be an absolute triumph; the smoky warmth of ancho and guajillo, spices, then vinegar to cut through the richness of the meat, and sugar to add balance. Pure corn tortillas are a must, served with lime, a bowl of raw diced onion and chopped fresh coriander.
