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Slow cooked venison shoulder - shred or flake it for pulled venison


2KG Boneless Venison Shoulder (Impala or Springbuck)

1 Cup (250ml) apple cider vinegar

2 bulbs garlic halved

4 bay leaves

1 sprig of thyme and rosemary

½ cup (60gr) brown sugar

1 cup (250ml) water

1 tablespoon sea salt flakes and cracked black pepper

400gr green beans, trimmed and washed

1 cup (140gr) frozen peas – thawed

2 cups red-vein sorrel leaves or baby spinach leaves

Apple Cider Dressing

1 x Shallot or spring onion finely chopped

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon fennel seed toasted and crushed

½ teaspoon coriander seeds toasted/crushed

Butterfly the shoulder – Place the vinegar, bay leaves, tarragon, sugar and water in a deep baking dish – mix add pork and cover with foil and cook for 3 hours. Remove the foil and cook for further 30 minutes. Cook the beans in large saucepan. Shred the shoulder and set aside to cool. Mix all and serve as salad.

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