Whole Braised Roe Shoulder and Carrots

Serving: 2 hungry people


1 whole roe deer shoulder, approximately 1.25kg in weight, vegetable oil, 6 large onions thinly sliced, ½ bottle red wine, splash of port, ½ star anise, ½ stick of cinnamon, 3 juniper berries crushed, 1 clove, ½ garlic bulb, cloves left whole, bunch of organic baby carrots, trimmed, enough chicken stock to cover approximate 2.5 litres, salt and freshly ground black pepper.

How to cook Braised Roe Shoulder and Carrots:

Preheat the oven to 220 degrees C. Take a large, deep roasting tray big enough to completely enclose the shoulder and add a little oil. Season the roe shoulder with salt and pepper, place in the tray and brown on the stove over a high heat. Put in the oven to brown a further 5 minutes. Remove from the oven and reduce the oven temperature to 180 degrees C.

Remove the shoulder from the tray and set aside while you prepare the braising liquid in the tray. Sweat the onions down in the tray on the stove over a medium heat. Add the red wine and a splash of port, increase the heat and reduce the liquid by three-quarters. Season by adding the star anise, cinnamon, juniper berries, clove and garlic.

Turn off the heat, place the roe shoulder back in the tray with the baby carrots and enough stock to cover two-thirds of the meat. Cover the roasting tray with foil and braise in the oven for 3 ½ hours. Remove the foil and cook uncovered for a further 20 minutes or until browned.

Taste the sauce and season if necessary before serving.

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