Venison shoulder in Schlemmertopf

Magnus’ parents bought half a deer the other week and we were lucky enough to get a few cuts from them. In addition to some minced meat, which went into a really tasty meat loaf, and organ meats we also got one shoulder and one chuck steak.

The venison shoulder we decided to cook in the Schlemmertopf together with turnip and celeriac. 

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The venison shoulder covered with nice vegetables and ready for the oven.

After chopping the turnip and celeriac into semi-small pieces we put the shoulder and vegetables together in the Schlemmertopf, seasoned with bay leaves and black pepper, and added a jar of venison bone broth.

 

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The venison shoulder and our nice christmassy carnations that adds a wonderful redness to the kitchen.

We cooked the venison in the oven for almost five hours, but at almost too low a temperature, 120 °C. It turned out really nicely though, but not as tender as it could have been if we had dared turning up the temperature slightly.

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Serving the venison shoulder with steamed cabbage and the veggies from the stew. Topped with a click of butter.

As a side we steamed white cabbage and enjoyed it all with a click of butter on the top together with a branch of fresh rosemary. Not the most appealing presentation maybe, but it tasted wonderful!

Happy paleo New Year,

Cecilia & Magnus

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