What to do with a red shoulder

[Timmy k]

So I got a full leg and shoulder given to me from a young red hind, split it in two(upper and lower), done the lower end as tacos last night, slow cooked with onions, garlic, chipolta, paprika, cumin cayenne pepper and a tin of chopped tomatoes,served with home made guacamole, salsa and grated cheese. Very nice it was too.
But with out all the spices and stuff I found it to taste quite livery. Now I don't mind liver but the missus hates it. So what should I do with the top blade end, was going to do a roast but I think the liver taste would be to much, then I thought maybe a stew, a bit boring I know.
So what can I do to either stop the liver taste or mask it, I want her to enjoy venison so we can have it more often.

 

[75]

Spiced braised venison with chilli & chocolate

This can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce

www.bbcgoodfood.com

 

[Stevie/P]

My take on things if venison has livery taste that would suggest the animal hasn’t been bled properly could try soaking in salt water
But I’m no expert on cooking

 

[Mungo]

So I got a full leg and shoulder given to me from a young red hind, split it in two(upper and lower), done the lower end as tacos last night, slow cooked with onions, garlic, chipolta, paprika, cumin cayenne pepper and a tin of chopped tomatoes,served with home made guacamole, salsa and grated cheese. Very nice it was too.
But with out all the spices and stuff I found it to taste quite livery. Now I don't mind liver but the missus hates it. So what should I do with the top blade end, was going to do a roast but I think the liver taste would be to much, then I thought maybe a stew, a bit boring I know.
So what can I do to either stop the liver taste or mask it, I want her to enjoy venison so we can have it more often.

Tandoori works well.

Marinate overnight in full fat yogurt with tandoori spices (fresh ginger, garlic, lemon juice, garam masala, tomato paste blended together). Ideally then cook on bbq, but works baked in the oven.

 

[Timmy k]

Tandoori sounds good, would you cook that on the bone

 

[Taystalker]

My take on things if venison has livery taste that would suggest the animal hasn’t been bled properly could try soaking in salt water
But I’m no expert on cooking

I agree probably not bled properly don’t know about the salt water.

 

[VSS]

My take on things if venison has livery taste that would suggest the animal hasn’t been bled properly could try soaking in salt water
But I’m no expert on cooking

Soak it in milk to draw the blood.
That's the traditional way of prepping liver.

 

[NoIDeer]

Mince it, chilli, spag bol etc.

 

[sauer]

I’d soak in milk then pay fry and either mince for bolognaise or chilli etc
Or the tandoori mentioned above….
Sook overnight in Greek yoghurt with spoonful of curry powder & splash of lemon juice
Shake off excess
Heat oven as hot as it will go then place pieces on oven tray and remove when edges slightly char
Have on flatbreads salad of choice

 

[Mungo]

Tandoori sounds good, would you cook that on the bone

Either, though I prefer off the bone

 

[JockStalk]

As an alternative - you could slow cook the shoulder. Venison loves fruit. If it’s liverish then the bleeding has been poor - not the end of the world though, try a half liter of beef stock and half litre of red wine (cider also works well instead of wine), few shallots, couple garlic cloves, two generous tablespoons of redcurrant/ other similar fruit jelly, couple hundred grams brambles/ blackberrys. Half dozen bay leaves. Couple sprigs rosemary. 500g of roughly cut carrots. Salt and pepper.
Wrap tightly in two layers of foil in a large roasting pan (eg turkey pan) and cook at 130C for 4 or 5 hours, or overnight in aga slow oven.
Separate meat from the liquid. Cornflour slurry into liquid and bring back to boil to thicken. Couple of forks to shred the meat and return to the liquid. Discard bones.
Quick stir and take to the table. Mash & veg or fresh baguettes as you like.

 

[VSS]

As an alternative - you could slow cook the shoulder. Venison loves fruit. If it’s liverish then the bleeding has been poor - not the end of the world though, try a half liter of beef stock and half litre of red wine (cider also works well instead of wine), few shallots, couple garlic cloves, two generous tablespoons of redcurrant/ other similar fruit jelly, couple hundred grams brambles/ blackberrys. Half dozen bay leaves. Couple sprigs rosemary. 500g of roughly cut carrots. Salt and pepper.
Wrap tightly in two layers of foil in a large roasting pan (eg turkey pan) and cook at 130C for 4 or 5 hours, or overnight in aga slow oven.
Separate meat from the liquid. Cornflour slurry into liquid and bring back to boil to thicken. Couple of forks to shred the meat and return to the liquid. Discard bones.
Quick stir and take to the table. Mash & veg or fresh baguettes as you like.

What he says ^^^ but without the beef stock.
Beef flavour kills venison stone dead.

 

[sauer]

There’s your answer

Deer has 2x shoulders so if you shot it in the napper ( tin hat on)
Use one shoulder with beef stock / bovril
And
One shoulder without beef stock and report back which best

Paul

 

[Freeforester]

I'd say two bay leaves should do, but of course add more if it doesn't do it for you.

 

[JockStalk]

I'd say two bay leaves should do, but of course add more if it doesn't do it for you.

Affa small bay leaves in deeside

 

[old 30-06]

Simple, put on after sun cream. Next time be more careful in the sun.

 

[Essexsussex]

BBC slow cooked beef madras recipe is great and if the kids don’t get it all
Minced is what I love to do with shoulder.

 

[Timmy k]

I tried the tandoori, but I think I left it in to long, it wasn't terrible but I wont be getting awarded any Michelin stars with that performance

 

[Heym SR20]

Here you go

Venison Biryani

First shoot one deer. Take a forequarter a cut into big chunks - bone and sinews included. Use neck meat as well. I am not going to give exact amounts as i tend to go by taste and looks. Take a good sized pot - I like a Poikie pot or big le Cruset cast iron. Good glug of rapeseed oil, add a...

www.thestalkingdirectory.co.uk

 

[Devon Stalker]

My take on things if venison has livery taste that would suggest the animal hasn’t been bled properly could try soaking in salt water
But I’m no expert on cooking

I agree. I’ve shot many reds before and if bled and hung right the meat has never been livery. The other thing that could create the taint is if it was a stag in the rut, so pumped up on testosterone, but not in this case if it’s a hind.