1.5kg piece of rolled shoulder of venison


5ml juniper berries

5ml black peppercorns

2.5ml coriander seed

1ml cumin seed

1ml black onion seed (optional)

Pared rind of 1 lemon

Pared rind of 1/2 orange.

1 garlic clove, peeled and sliced.

30ml olive oil.

1 onion, peeled, halved and sliced.

60ml port


Serves: 4

Source: Jack Ubaldi


Coarsely crush the juniper, black peppercorns, coriander, cumin and black onion seeds, a mortar and pestle are best.

Add the lemon and orange rind, sliced garlic and olive oil.

Cover the piece of venison with the marinade, wrap tightly in plenty of foil.

Leave to marinade ion the fridge at least overnight, can be left for up to 3 days.

Oven 140C.


When ready to cook, remove the venison, from the fridge and allow the chill to go.

Add the sliced onion to a deep casserole, add the port and enough water to just cover the onions.

Place the venison on top of the onions, cover well and place in the oven.

Cook slowly for about 3 hours.

Venison is a lean meat that will dry out if cooked too quickly.

Once the venison is tender. Remove from the casserole and allow to rest.

Pour the onions and cooking juices into a small pan. Check seasoning, it should only need a little salt.

The gravy can be thickened and coloured with gravy browning if required.

Slice the venison and serve with the gravy.


When ready to cook, wrap the venison in foil and place in a roasting dish.

Cook slowly for about 3 hours.

Once tender remove from the oven and allow to cool.

When the venison is cool enough to handle. Remove from the foil, keep the foil for just now. Pull the meat into small pieces, removing any tougher tissue as you go.

Place the meat in a saucepan, scrape the marinade and meat juices from the foil, add to the saucepan.

Add the onions and port.

Now cook slowly for 2-3 hours. This continues to tenderise the meat and keep ot moist, the onions dissolve to become part of the flavour, the scrapings from the foil absorb the port and develop in flavour.

The meat is cooked once nearly all the liquid has gone. There needs to be some to keep the meat moist.

Allow to cool in a bowl and use as required. The meat is very rich and I used this in conjunction with roast rack of venison for Xmas Lunch.

The dark shoulder meat is visible under the rack chops in the picture on the right.

The marinade ready for the rubbing on the meat.


The gravy from this recipe is very tasty.

We had the left overs with Toad in the Hole.

The vension rack and shoulder combo with all the trimmings for our Xmas Lunch.

Xmas Lunch