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Venison Shoulder Pernil, courtesy of Danielle Prewett

Recipe - Venison Shoulder


  • Venison Shoulder


  • 6 cloves of garlic, peeled and smashed
  • 2 t  Oregano
  • 1 t Red Pepper Flakes
  • 1 t Cumin
  • 1 T kosher Salt
  • 1/2 t  Black Pepper
  • 1/4 c Lime Juice
  • 1/4  c Olive Oil


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.  

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