Home Cooking

whole venison shoulder


Home Cooking 6

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!

Want to stay up to date with this post?

Recommended From Chowhound