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Benutting/Utilization


No Punishment for this Shoulder Charge
25 Nov 2015
[In Afrikaans]

Latest News

I have two recipes for venison shoulder and I find it very difficult to choose between them. So, this week I am presenting you with the simpler one of the two.

By the way every time a rugby player gets penalised for a shoulder charge - which was perfectly legal in my playing days - I get inordinately cross. And my only consolation then is shoulder of venison, the toughest but tastiest meat ever.

For this pot-roast shoulder you will need:

A 1,5 to 2 kg shoulder of venison
2 garlic cloves
salt and freshly ground black pepper
100 olive oil, divided
2 onions, finely chopped
1 carrot, chopped
300 ml beef stock
3 large, ripe tomatoes, skinned and finely chopped
30 ml (2 dsp) tomato puréé
2.5 ml (1/2 tsp) dried crushed thyme
150 black olives
parsley, to garnish
200 g rindless bacon
4 large sweet potatoes
1 pack mixed vegetables for roasting

Method:

"¢ Peel the garlic cloves and cut them into thin slivers. Stuff the garlic deep into little holes you have made into the shoulder. Repeat the treatment with the rindless bacon. Season generously.
"¢ Heat the olive oil in a flat-bottomed iron pot and brown the shoulder on all sides. Remove the joint. To the remaining fat, add the chopped onions and carrot and sauté until golden.
"¢ Add the stock, chopped tomatoes and tomato puréé and season the vegetables to taste with salt and pepper. Bring to the boil. Return the shoulder to the pot and sprinkle with thyme.
"¢ Cover the pot and simmer gently until the venison is tender, about 2-3 hours.
"¢ About 10 minutes before the end of cooking time, add the olives.
"¢ When the venison is tender, transfer it to a heated serving dish. Skim the fat from the sauce and spoon the vegetables and sauce around the meat. Garnish, then serve hot.

The Potatoes and Veggies

"¢ Bake the unskinned potatoes in the oven at 180º for 45 minutes. When it is soft, cut it in thick slices and bake it in olive oil in the oven for half an hour.
"¢ Put the grilled vegetables in a Pyrex dish in the oven at 150º for 45 minutes and pour two dsp olive oil over it before dishing up.

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