cart
seperator

Venison Shoulder Pernil, courtesy of Danielle Prewett

Recipe - Venison Shoulder

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.  

Related Products Category

Sample Product Label
Back to top to the top button