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whole venison shoulder

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whole venison shoulder

noogitlvr | Nov 13, 2010 01:42 PM

I have been given a rather large whole venison shoulder that I plan to cook for thanksgiving. The plan is to braise. However, I am dumbfounded as to how to brown the beat first, as the cut is so large. Also, I have been told that is is a good idea to soak the venison overnight in milk, however this spoils my red wine marinade idea. Any suggestions? Could I brown it on the grill over high heat, then braise? And what is the deal with the milk. Just sounds plain odd to me. Thanks!

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