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Roasted shoulder of venison recipe for Easter

Although lamb is traditional at Easter, it's not typically in season in the UK at that time and so has to be imported. Support local produce by cooking game and venison instead. Here's a wonderful roast that is healthy and delicious from Taste of Game. Serves six.

roast venison

Roast venison joint sliced on cutting board with knife CH&I 11/2009 pub orig

Recipe for roast shoulder of venison


  • 1.2 kg shoulder venison
  • 1 bottle good red wine
  • 275 ml game stock
  • 4 tbsp olive oil
  • Mixed peppercorns
  • Juniper berries
  • 6 large baking potatoes
  • 100 grams butter
  • 1 small cauliflower
  • 1 small cabbage
  • 2 large carrots
  • fresh parsley
  • 150 ml whipping cream

Barbecued saddle of venison

In the summer, venison makes for a much tastier and healthier barbecue than beef. This venison recipe offers a simple…


  1. Bone, roll and tie a shoulder of venison and marinate overnight in red wine with rock salt, juniper berries and mixed peppercorns – white, black and Sichuan (if you can find them).
  2. Remove the venison from the marinade and seal on all sides using olive oil in a heavy bottomed pan. Transfer in the same pan to a preheated oven at 200°C/400°F/gas 6 and roast for 30 to 40 minutes for a 2 1/2 lb shoulder. Roasting time will depend on the size of the joint
  3. The venison can be placed on a bed of sliced raw potatoes to prevent it sticking to the pan. Add a small quantity of stock or boiling water to stop the juices burning. Remove from the oven and test the meat by touch. It will be rare if spongy and medium rare as it starts to become firmer. Take care not to overcook.
  4. Meanwhile peel a large potato and cut into four thick discs. Place in a pan, just cover with water and add 100g/3oz of butter. Boil until the water evaporates and the butter starts to caramelise the potato slices. Turn in the pan to brown on both sides. Fondant potatoes can be prepared in advance and reheated.
  5. For the roasted cauliflower, blanch several large florets and place in a pan with a knob of better. Season with salt and pepper and fry gently until golden. Finally add blanched carrot strips and freshly chopped parsley.
  6. As an additional vegetable, you can choose cabbage in cream, which is equally quick and simple to prepare. Pour whipping cream into a pan, bring to the boil and fold in finely shredded cabbage with cracked juniper berries. Reduce until the cabbage is tender but still has a slight crunch. Add salt and pepper to taste.
  7. Carve the venison into thick slices and serve with the vegetables and a red wine sauce