Braised Venison Shoulder with Mushroom Pierogi

Name: Braised Venison Shoulder with Mushroom Pierogi
Ingredients: 3 tbsp. vegetable oil; 1 (2–2 1/2-lb.) boneless venison shoulder, tied into a roast; Kosher salt; freshly ground black pepper; 8 stalks celery, finely chopped; 2 large yellow onions, finely chopped; 4 cloves garlic, finely chopped; 2 cups red wine; 4 cups veal or vegetable stock; 2 medium carrots, finely chopped; 12 sprigs flat-leaf parsley; 1 bunch thyme; 1 tbsp. Dijon mustard; 2 cups (9 oz.) all-purpose flour, plus more for dusting; 1⁄2 tsp. kosher salt, plus more; 3 large eggs; 1 1⁄2 tbsp. olive oil; 5 oz. shiitake mushrooms, stems removed, caps thinly sliced; 1⁄4 cup minced shallots; 1 1⁄2 cups (10 oz.) MitiCrema cheese or chèvre; 1⁄2 tsp. fresh lemon juice; 2 tbsp. whole milk; 4 tbsp. unsalted butter; Thyme leaves, to garnish

www.saveur.com

Slow-braised in red wine and aromatics, this venison shoulder stew makes for an unexpected but wonderfully flavorful holiday dish.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools: