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Taste & Tipples

Braised venison shoulder with roast vegetables

winter 17

Serves  up to 6

 

Cooking and preparation time 5 to 6 hours

 

Ingredients

3 tbsp vegetable oil

1 (about 1 kilo) boneless venison shoulder, tied into a roast

Kosher salt

Freshly ground black pepper

8 stalks celery, finely chopped

2 large yellow onions, finely chopped

4 cloves garlic, finely chopped

2 cups red wine

4 cups veal or vegetable stock

2 medium carrots, finely chopped

12 sprigs flat-leaf parsley

1 bunch thyme

1 tbsp dijon mustard

4 medium-sized potatoes

6 jerusalem artichokes

6 baby carrots

2 spanish onions

 

Method

Heat the oven to 180 °. I n a large enamelled cast-iron pot, heat the oil over medium-high. Season the venison all over with salt and pepper and add to the pot and cook, turning as needed, until golden brown on all sides, (about 18 minutes). Transfer the venison to a plate and add the celery, onions and garlic to the pot. Cook, stirring, until the vegetables are soft and beginning to caramelize, (about 8-10 minutes). Pour the wine into the pot and cook, stirring, until reduced by half (about 6 minutes). Return the venison to the pot, along with the stock and carrots and bring to a boil. Tie the parsley and thyme together with kitchen twine and with the mustard, add to the pot. Cover and bake until the venison is very tender (about four hours). Bring a large pot of salted water to a boil and add the potatoes, artichokes, carrots and onions and cook until part boiled (around 6-8 minutes). Strain and put on an oven dish, then roast until soft and golden. To serve, remove the venison from the pot and cut into bite-sized pieces. Divide the venison among serving bowls and ladle the vegetables and cooking liquid on top.

 

CHEF’S NOTE

Don’t forget to spend time on presentation. Andrea says presentation is key and Noosa Waterfront customers appreciate the effort that goes into presenting a feast for the eyes as well as the mouth.

 

PHILOSOPHY

Andrea says dish testing is very important at the restaurant and much time is spent designing the meal. The team tests every dish first before introducing it to customers, who are asked for feedback on the dish.



 

 

Available at Noosa Waterfront Restaurant, 142 Gympie Terrace, Noosaville. 5474 4444 or noosawaterfrontrestaurant.com.au