When ever i get a Roe deer whether buck or doe i will always remove the shoulders first and dry cure them for a couple of days. Once dry cured and rested for a further two days in the refridgerator i slow cook them in carrier bags using a large stock pot as the water vessel. Cooked very slowly for three to four hours, the shoulders are left to go cold in the bag, normally left until the following day.On the right it is possible to see the closed bag prior to cooking
this method is very similar to sous vide cooking, although i have not been able to remove the vaccum from the bags. the slow process is similar though as is the low temperature principal.
On opening
the bag remove all of the herbs and vegetable and spices, dispose of these. Next pour off the venison juices, you may want to use these for a gravy another time. no meat juices should go into the finished confit.
Remove the shoulder carefully, it will want to fall apart. Remove all of the meat and into a bowl large enough to hol
d all of the meat. Throw away the bones.
Potted dry cured shoulder Venison
Part one
Half shoulder venison
6 juniper berries
½ roughly diced onion
½ bulb garlic
1 carrot
1 stick celery
3-4 fresh bay leaves
3-4 fresh sprigs rosemary
Part Two.
Ingredients
250g butter
2 tsp mace
salt and pepper to taste
50g semi dried cranberries (lightly soaked in port)
1 tsp ginger powder
Method
Melt butter in a saucepan and add all other spices.
Shred all of the venison flesh either by hand or by throwing onto blades of food processor.
Add all the now mixed spices to the meat combine.
Mould into desired shape and refridgerate.
Leave for 2-3 days before eating to allow spices and meat to blend. Bring to room temperature to serve.