Episode 111: Slow-cooked Venison Shoulder with Ras el Hanout
Featured Recipe: Slow-cooked Venison Shoulder with Ras el Hanout
Using non-traditional cuts of an animal, such a this venison shoulder, is a sustainable & respectful way to cook. We rub the shoulder with a warming spice blend & serve over cous-cous for an incredible winter meal.
Leftover Tip: Tourtiere Pie
This French-Canadian holiday treat is a scrumptious way to use leftover meat & turn into a brunch or dinner for a snowy day.
Chef’s Tip: Venison-Bacon Burgers
Because venison is a lean meat grinding bacon in the burger meat adds a luscious flavor & juiciness. We add in a secret ingredient that the deer eat naturally!
Pantry Tip: Venison Jerky
Dehydrating stew meat turns venison into a protein-packed snack that will sustain you on the slopes, at the gym & in the car.
Wine Pairing
A Syrah from Washington that brings out the best of venison. Big thank you to SoPo Wine Co. for a perfect pairing!
Featured Recipe: Slow-cooked Venison Shoulder with Ras el Hanout
Ingredients:
Yield: 4-6 servings
3-4 pounds venison shoulder (this recipe will also work wonderfully with lamb or pork shoulder)
2 Tablespoons ras el hanout spice blend (store bought or use recipe below)
½ cup raisins
½ cup apricots, dried
½ cup prunes, dried
½ cup black mission figs, dried
2 tablespoons candied ginger
1 cup onion, chopped
2 tablespoons olive oil
4-6 cups couscous, cooked
½ cup marjoram, rough chopped
Season salt and freshly ground balck pepper
Method:
Preheat the oven to 180f degrees.
Season the venison shoulder all over with the ras el hanout.
Place the venison in a paper or plastic oven cooking bag.
Add all the other ingredients to the bag and work around so everything is combined and all the ingredients “get to know each other”
Place the bag of ingredients into a deep sided casserole dish and place in the oven for 3-4 hours until tender.
Remove the dish from the oven and let sit for 10-15 minutes before you open the bag.
Remove the venison and spoon some of the natural jus (juices left in the bag) over the meat. Season with salt and pepper
Serve the venison with steamed rice or couscous.
Enjoy!
Ras al Hanout Ingredients:
Cumin, Cardamom, Cayenne pepper, Clove, Coriander, Cinnamon, Allspice, Black pepper, Lavender, Ginger, Mace, Nutmeg
Method:
Ground equal parts of these spices
Store in an airtight container.
Chef’s Tip: Venison-Bacon Burgers
Ingredients:
Yield 4 burgers
1 ½ pounds venison, ground
8 ounces bacon
½ teaspoon garlic powder
¼ teaspoon juniper berries, ground
Season. salt and freshly ground black pepper
Method:
Grind the bacon in a meat grinder or mince very fine.
Add ground bacon, garlic powder and juniper berries to the ground venison. Massage the meat with the palms of your hands until the bacon is evenly mixed with the venison.
Form 4 patties with the meat mixture about a half inch thick each.
Place the patties on a large plate and place in the fridge for at 20 minutes. This chilling is important the warm bacon will chill and help “set” the burgers.
Remove the burgers from the fridge. Season both sides of patties with salt and pepper.
Cook patties on grill, griddle, or cast iron pan for 5-6 minutes on each side or until cooked through
Enjoy!
Toppings:
LTO (lettuce, tomato, onions)
Mustard & Sweet Green Pepper Relish
Ketchup & Dill Pickles
Aioli & sauteed onions
Melted Gruyere cheese and mushrooms
What do you like on your venison burger?
Leftovers: Tourtiere Pie
Ingredients:
Yield: 1 pie
1 ½ pounds ground venison
½ pound ground pork
½ cup onion, small dice
½ cup shallots, small dice
2 each garlic cloves, finely chopped
1 cup red wine
1 cup beef stock
1 ½ cups potatoes, peeled and medium diced
½ teaspoon ground cloves
½ teaspoon ground mace
1 teaspoon fresh thyme, chopped
Season salt and pepper
2 each prepared pie crusts
egg wash - one egg whisked with 2 teaspoons of water
Method:
In a large pan or dutch oven, sauté the meats on high heat until well browned. Add onion, shallots and garlic and sauté until soft.
Add red wine to deglaze the pan
Next add the beef stock and potatoes and reduce heat to a simmer.
Add spices and fresh thyme. Cook until virtually no liquid remains and the potatoes are soft enough to mash.
Mash the potatoes into the mixture and season with salt and pepper
Transfer to a bowl, cover and refrigerate overnight.
Preheat the oven to 350f degrees.
For the pie dough. Prepare egg wash by whisking egg together with two teaspoons of water.
Roll out pie dough and place into a 10-inch pie plate. Brush lightly with egg wash.
Fill with the chilled meat mixture and cover with another pie crust on top. Brush top crust with egg wash. Crimp edges and cut air vents to allow steam to escape.
Bake until golden brown, about 45 minutes. Remove and allow to cool for 15 minutes before serving.
Enjoy!
Pantry Tip: Venison Jerky
Ingredients:
Yield: 1 pound
2 pounds venison stew meat
1 cup soy sauce
2 tablespoons maple syrup
1 tablespoon bourbon
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
Method:
Toss the venison stew meat with the rest of the ingredients. Allow to marinate overnight.
Place in a dehydrator at 140f degrees for 8-12 hours or until dry.
Wine Pairing: Milbrandt Syrah
Our wine stylist Cat from So Po Wine Co immediately knew what to pair with the venison shoulder recipe. K Vintners from Washington State steps up to create a French-worthy wine in their Milbrandt Syrah. The black cherry and spice notes perfectly complement red meats like venison—especially when cooked with stone fruits.