Save 20% + FREE SHIPPING sitewide. Use code GAME24 at check out. Ends 12/8/24.

cart
seperator

Venison Shoulder Pernil

  • Pinterest
  • Facebook
Recipe - Venison Shoulder

From the Weston Kitchen

Ingredients

  • Venison Shoulder

Marinade

  • 6 cloves of garlic, peeled and smashed
  • 2 teaspoons of Oregano
  • 1 teaspoon of Red Pepper Flakes
  • 1 teaspoon pf Cumin
  • 1 teaspoon of Kosher Salt
  • 1/2 teaspoon of Black Pepper
  • 1/4 cup of Lime Juice
  • 1/4 cup of Olive Oil

Directions

This recipe is courtesy of Danielle Prewett (@wildandwhole) one of the chefs on the MeatEater team.

The Sous-Vide Immersion Circulator is the perfect tool for turning a tough piece of meat like a venison shoulder into juicy shredded meat.

  1. Combine ingredients for marinade in a bowl.
  2. Place venison shoulder in vacuum bag or other plastic bag and cover with marinade.
  3. Seal bag and refrigerate for 1-2 days (a few days maximizes the flavor).
  4. If you use a vacuum bag, you do not have to remove all of the air before sealing. 
  5.  Fill a vessel with water that will accomodate the size of the shoulder (could be a large pot, lexan container, or even a cooler).
  6. Preheat immersion circulator to 165 deegrees and cook for 16-24  hours until tender.
  7. Shred meat and fry for crispy texture or soak in reserved liquid.  

RECIPE TAGS

Related Products Category

Sample Product Label
Back to top to the top button