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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Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

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Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
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Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
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Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

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Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus