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Image for Recipe - Slow-Cooked Pulled Venison with Celeriac Slaw

Slow-Cooked Pulled Venison with Celeriac Slaw

Image for Recipe - Slow-Cooked Pulled Venison with Celeriac Slaw
  • Time preparation 25 mins
  • cook time 3 hours
  • Serve Serves 10

  • 2 roe deer shoulders
  • 300ml maple syrup
  • 150g brown sugar
  • 150ml soy sauce
  • 1.4L brown stock (beef or veal)
  • 2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • For the slaw:
  • 200g celeriac
  • 100g baby gherkins
  • Juice of 1 lemon
  • 250ml mayonnaise
  • 2 tsps cornflour

Mix the maple syrup, brown sugar, soy sauce, stock, chilli and garlic to make your cooking liquid. Preheat the oven to 170°C/Fan 150°C/Gas 3.

Put the shoulders into a large casserole dish and cover with the cooking liquid. Bring it to the boil and transfer to the oven for 3 to 4 hours, or until the meat comes easily off the bone. Once the meat is cooked, drain the liquid, passing it through a sieve and skimming off any fat. Retain the liquid.

Using rubber gloves so that you can do this while the meat is still hot, take the meat off the bone and pull the meat into strips.

Now bring the cooking liquid to the boil and reduce it by two thirds. Once reduced, thicken the liquid with cornflour, diluted in a little water. It needs to be thick enough to coat the back of spoon.

For coleslaw, cut the celeriac and gherkins into fine strips. Mix with the lemon juice and mayonnaise. To serve, place the meat in the hot sauce to warm up and serve in toasted brioche buns with a good helping of coleslaw.

Ingredients

  • 2 roe deer shoulders
  • 300ml maple syrup
  • 150g brown sugar
  • 150ml soy sauce
  • 1.4L brown stock (beef or veal)
  • 2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • For the slaw:
  • 200g celeriac
  • 100g baby gherkins
  • Juice of 1 lemon
  • 250ml mayonnaise
  • 2 tsps cornflour

Method

Mix the maple syrup, brown sugar, soy sauce, stock, chilli and garlic to make your cooking liquid. Preheat the oven to 170°C/Fan 150°C/Gas 3.

Put the shoulders into a large casserole dish and cover with the cooking liquid. Bring it to the boil and transfer to the oven for 3 to 4 hours, or until the meat comes easily off the bone. Once the meat is cooked, drain the liquid, passing it through a sieve and skimming off any fat. Retain the liquid.

Using rubber gloves so that you can do this while the meat is still hot, take the meat off the bone and pull the meat into strips.

Now bring the cooking liquid to the boil and reduce it by two thirds. Once reduced, thicken the liquid with cornflour, diluted in a little water. It needs to be thick enough to coat the back of spoon.

For coleslaw, cut the celeriac and gherkins into fine strips. Mix with the lemon juice and mayonnaise. To serve, place the meat in the hot sauce to warm up and serve in toasted brioche buns with a good helping of coleslaw.

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