Braising venison shoulder results in a tender, flavorful dish that’s a delicious departure from the usual venison steaks or burgers. This recipe, inspired by Diana Kennedy’s Cornejo en Chili (rabbit in chili sauce), showcases the versatility of venison and the magic of braising. While this recipe uses venison shoulder, the technique can be applied to various cuts of meat, including beef, pork, or even chicken thighs.
The shoulder, a cut with abundant connective tissue, benefits greatly from the slow, moist heat of braising. This method tenderizes the meat while infusing it with the rich flavors of the braising liquid. Similar to braised short ribs, the process involves searing the meat, then simmering it in a flavorful liquid until fork-tender.
This recipe deviates from the traditional red wine braise, opting for a vibrant chili puree and stock. The chili puree adds depth and complexity, while the stock provides a savory base for the braising liquid.
The first step is to break down the venison shoulder into manageable pieces that fit comfortably in a Dutch oven. This involves locating the joint between the upper front leg and the shoulder blade, carefully cutting through the joint without sawing through the bone. This is similar to breaking down a chicken or turkey, following the natural seams of the animal.
Breaking down a venison shoulder into two pieces
Once the shoulder is separated, generously season the pieces with salt and pepper. This can be done ahead of time, even overnight, to allow the seasoning to penetrate the meat. A light coating of all-purpose flour helps create a beautiful sear when browning the meat.
The heart of this dish lies in the chili puree. Dried pasilla chilies (dried chilaka peppers) and ancho chilies (dried poblano peppers) form the base of this flavorful puree. Remove the stems, seeds, and membranes from the chilies before toasting them lightly in a cast iron skillet.
Dried chilies being prepared for a chili puree
Toasting enhances the flavor and aroma of the chilies, releasing their oils and creating a richer flavor profile. Once toasted, blend the chilies with water, tomatoes, and salt until smooth.
Next, prepare the aromatic garlic paste. Crush garlic cloves in a mortar and pestle, then add salt and continue mashing until a paste forms. Incorporate cumin seeds, bay leaves, dried oregano, and fresh thyme into the garlic paste, creating a fragrant blend that will infuse the braising liquid.
Ingredients for the aromatic garlic paste being crushed with a mortar and pestle
Sear the floured venison pieces in hot oil until nicely browned on all sides. This step develops a rich crust and adds depth of flavor. Remove the seared venison and set aside.
Seared venison shoulder pieces
Sauté the sliced onions and garlic paste in the same Dutch oven, scraping the bottom to release any fond. Pour in the chili puree and stock, bringing the mixture to a simmer. Return the seared venison to the Dutch oven, ensuring it’s mostly submerged in the braising liquid.
Cover the Dutch oven and transfer it to a 300°F oven for approximately three hours, or until the venison is fork-tender. The meat should easily fall off the bone. If it’s still tough, return it to the oven for another 30-45 minutes.
Braised venison shoulder cooking in the Dutch oven
Remove the tender venison from the Dutch oven, shred it with a fork, and return it to the pot. Allow the shredded venison to simmer in the flavorful braising liquid, absorbing the rich flavors of the chili puree and aromatics.
Shredded braised venison shoulder
Serve the braised venison over a bed of fluffy white rice. Top with pickled onions and a squeeze of lime juice for a bright, tangy finish. This dish is a comforting and flavorful way to enjoy venison, showcasing its versatility beyond traditional preparations.
