Braised Venison Shoulder with Mushroom Pierogi | Saveur

Ingredients

• 3 tbsp. vegetable oil
• 1 (2–2 1/2-lb.) boneless venison shoulder, tied into a roast
• Kosher salt and 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
• Freshly ground black pepper
• 2 tbsp. whole milk
• 4 tbsp. unsalted butter
• Thyme leaves, to garnish