Venison & braise
- Venison shoulder1
- Neutral oila drizzle
- Black Pepperto taste
- Flourto coat
Garlic & spices
- Salt4 g
Step 3: Season & brown the venison
Liberally season the venison shoulder with salt and pepper.
Note: This can be done a day ahead and left in the fridge.
Heat the oil in a large Dutch oven over medium-high heat.
Coat the venison with flour. Add it to the Dutch oven to and brown both sides of the shoulder (4-5 minutes per side), then set it aside on a plate.
Step 3: Season & brown the venison
Venison & braise
- Venison shoulder1
- Neutral oila drizzle
- Black Pepperto taste
- Flourto coat
Garlic & spices
- Salt4 g
Liberally season the venison shoulder with salt and pepper.
Note: This can be done a day ahead and left in the fridge.
Heat the oil in a large Dutch oven over medium-high heat.
Coat the venison with flour. Add it to the Dutch oven to and brown both sides of the shoulder (4-5 minutes per side), then set it aside on a plate.