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Braised Shoulder of Venison

This is a great basic recipe for enjoying venison shoulder. A slow braise in red wine and our venison stock, with plenty of aromatic vegetables and herbs, yields meltingly tender meat. If you want to change it up, try adding a little minced ginger or some saute├ęd mushrooms or even some raisins and a little cinnamon toward the end of cooking time to highlight the complex sweet/savory flavor of the venison. Serve it over mashed potatoes, polenta, rice, or wide buttered noodles.
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Classic French Stocks and Sauces