Get the family together and enjoy this Slow Roast Shoulder of Venison recipe

1 shoulder of springbok +- 1.5 kg with shank bone
3 slices of neck of lamb
1 cup (250 ml) buttermilk
1 T (15 ml) grated lemon rind
Fresh lemon juice from 1 lemon

To cook
1T (15 ml) Ina Paarman’s Meat Spice
olive oil
2 large onions, roughly chopped
1 large carrot, sliced
5 cloves garlic
4 whole cloves
1 x 25 g Ina Paarman’s Liquid Beef Stock
2 cups (500 ml) boiling water
1 1/2 (22.5 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder

How to
Prick the shoulder all over with a big sharp pointed carving fork. Mix the buttermilk with the lemon rind and juice. Spread all over the venison and lamb, Place in a zip-lock bag. Seal and refrigerate overnight.

Wipe away the buttermilk and rub the shoulder and lamb with Meat Spice. Drizzle with olive oil. Preheat the oven to 150C. Position the oven rack to one shelf below the middle. Place the venison shank bone on the base of a cast iron pot or oven pan. Toss the onions, carrot, garlic and cloves with +- 2T of olive oil and pile up to make a ‘platform’ for the meat.

Lay the venison, best side up, on the platform. Place the lamb neck slices on top of the venison to keep it moist. Drizzle with a little more olive oil. Add the Liquid Beef Stock to the boiling water. Mix and pour into the pot or pan, on the side, so as not to wash off the seasoning and olive oil. Cover with a tight fitting lid or double layer of heavy duty foil. Bake in a slow oven +- 4 1/2 hours, until the meat is very tender. Remove the meat from the bone and pull apart with two forks. Strain the gravy and return it to the pot. Add one or two cups of water. Thicken gravy with 1 1/2T of Roast Onion Soup & Gravy Powder mixed with a little water. Return the pulled meat to the gravy and leave to stand for 20 minutes so that the meat can absorb some of the gravy. Just before serving reheat gently. Serve with Masala Rice.

By: Ina Paarman

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