If you are unsure what to do with a shoulder of Venison, this one pot dish is just the thing for you. For me, Greek food is up there with some of the greatest cuisine out there. This is no nonsense cooking that uses a few core ingredients that packs some incredible flavour with every bite.
The meat is tender and fell right off the bone thanks to cooking it low and slow in the oven.
Give it a try and thank me later.
Prep time: 10 mins
Cook time: 2.5 to 3 hours
1 shoulder of venison (approx 1.4kg on the bone)
6 garlic cloves, crushed
500g baby new potatoes, halved
1 red bell pepper, roughly chopped
4 tbsp dried oregano
200g cherry tomatoes, halved
Rapeseed Oil (you can use Olive oil)
Juice of 1 lemon
1 red onion, quartered
250g green beans
Place your shoulder of venison in a roasting tray lined with baking paper. Drizzle your olive oil over the shoulder then coat both sides with oregano, garlic, salt and the lemon juice.
Leave the lemon halves in the tray then cover with a layer of baking paper and marinade in the fridge for at least 12 hours.
Preheat oven to 160c.
Remove the meat from the fridge and bring to room temperature. In the meantime, chop your pepper, onion, potatoes and tomatoes, scattering them on and around the shoulder.
Pour 200ml water into the tray and fold the edges of the baking paper over so it is sealed shut.
Place in the oven and cook for 2.5 to 3 hours.
With 30 minutes to go, open up the parcel and increase the temperature to 220c and add about 100ml water. As the meat cooks, bring a pan of salted water to the boil and cook your green beans for 5 minutes. When they are tender, remove from heat and drain.
Remove the dish from the oven and carve the meat away from the bone and add your beans to the mix. Stir it all together and then transfer to a plate lined with baking paper or foil. Fill it up and then seal the parcel shut, ready for serving.
Best served with some red wine and great company.