Venison shoulder

Use venison for a perfect alternative to chicken, pork or beef.

Ingredients

• 1 venison shoulder
• Fennel seeds
• Caraway seeds
• Chopped lemon thyme
• Cornish sea salt
• Milled black pepper

Method

1. Place the venison shoulder in a roasting tray, season wel then sprinkle over the chopped thyme.
2. Crush the fennel and caraway seeds and sprinkle over the venison shoulder.
3. Roast in the oven at 150ºC for four hours.
4. Remove venison shoulder from the oven and allow to rest for at least 30 minutes.
5. Flake the meat off the bone and use as a warm pitta bread filling with a little aubergine puree.
6. Add extra thyme before serving.