Shoulder Recipes

The shoulder chunk cuts are perfect for pies, roll roasts, stir fry, and more!

These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.


Fragrant Venison Sauté.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
650g Raukumara Red leg or shoulder.
2 lge onions
1tbsp oil
2tbsp sugar
1 cup oyster sauce
1-2 tbsp hot chilli sauce
2 tbsp oil
1/2 packet snow peas
1tbsp garlic
1 1/4 cup spiced vinegar
1/2 cup water
1 red pepper, julined.

METHOD:
Sauté onions until soft.
Add garlic and sugar and cook for another minute.
Add vinegar,oyster sauce and water and boil for 10 mins. Season to your liking with chilli sauce.
Slice Raukumara Red venison thinly across the grain.
Heat a heavy pan with oil or butter and cook venison over a high heat for about 1 min on each side.
Add vegetables and venison to sauce and serve on noodles or rice.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison ,place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins until pastry brown.


Red Hot Venison

TIME REQUIRED: approx 2hours

INGREDIENTS:
700g venison
2stalks lemongrass
1red chilli,de-seeded and chopped
1tsp fresh ginger
2cloves garlic
1tsp ground coriander
1tsp ground cumin
Grated rind and juice of 1 lime
1tbsp paprika
1tsp chilli powder
1 cup coconut cream
2tbsp oil
2 onions,thinly sliced
2 red capsicums,thinly sliced

METHOD: Pre heat oven 170.C
Put lemongrass,chilli,ginger,garlic,coriander,cumin,lime juice and rind,paprika and chilli powder in a food processor with coconut cream. Blend together until smooth.
Dice venison into bite sized chunks. Heat oil in heavy pan and fry venison quickly until browned.
Put in to casserole dish and stir in spice mixture.
Season ,cover and cook for 1 1/2 hours.
When ready to serve,stir fry onions and pepper and add to casserole,Serve with rice.


Spicy Paprika Venison.

TIME REQUIRED: Approx 2hours.

INGREDIENTS:
750g Raukumara Red venison (Shoulder or Rump)
2tbsp flour
1onion sliced
1clove garlic,crushed
Butter or oil
1cup beef stock
1tbsp paprika

METHOD:
Pre heat oven 170.C
Fry the onion and garlic with a little butter or oil until soft.
Put into casserole dish.
Shake pieces of venison in a plastic bag with flour and salt and pepper.
Brown venison in fry pan and add to casserole dish.
Pour stock into pan to deglaze. Add stock to casserole dish.
Toast paprika in a clean pan and add to casserole.
Cover and cook for 1-2 hours.
Serve with rice.



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New Zealand Wild Venison
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