More meaty than lamb shoulder, with less connective tissues, venison shoulder is easy to bake as long as there is a bit of liquid in the bottom and some bell pepper to cover the surface, to keep it moist and juicy, really lovely tender meat.
Season shoulder with salt, black pepper and 5 spices powder overnight, Place in baking dish with a lot of mint in the bottom, 1cm of hot water, and strips of bell pepper on top. Bake at 200˚C for 30 minutes and rest with door ajar for another 15 minutes.
No comments:
Post a Comment