Slow Cooked Deer Shoulder, Senegalese Style

Name: Slow Cooked Deer Shoulder, Senegalese Style
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 people
Ingredients: 1 large onion, sliced thinly root to tip; 1 head garlic, cloves peeled but whole; 2 teaspoons dried thyme; 1 1/2 cups broth or stock; 1 deer shoulder; 4 cloves garlic, cut into little batons; 3 tablespoons melted palm oil or peanut oil; salt; 3 tablespoons Dijon mustard; 3 tablespoons ground cumin; 2 tablespoons Freshly ground black pepper; 1 tablespoon peanut oil; 1 small onion, chopped; 2 cloves garlic, chopped; 6 plum or paste tomatoes, chopped; 1 or 2 habanero or Scotch bonnet peppers, chopped; 1 bay leaf, crumbled; 3 tablespoons tamarind paste, seeds removed; 1 tablespoon sugar; 2 to 3 tablespoons Vietnamese or Thai fish sauce; salt and black pepper to taste

User Reviews

4.8

78 reviews

Excellent

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
8 people
Calories
203 kcal
Course
Main Course
Cuisine
African

Slow Cooked Deer Shoulder, Senegalese Style

Elizabeth Hodge

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Everything in this recipe is simple, although, as I mention above, you can add a few West African ingredients to make this a bit more exotic, if you want. Unrefined palm oil can be had in major supermarkets or health food stores, as can tamarind; tamarind is very common in Latin or Indian markets, too. Remember to only do this recipe with smallish deer shoulders, ones that can fit into a pot or roasting pan.

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Ingredients

Servings

FOR THE POT

1 large onion, sliced thinly root to tip
1 head garlic, cloves peeled but whole
2 teaspoons dried thyme
1 1/2 cups broth or stock, any kind

FOR THE DEER SHOULDER

1 deer shoulder
4 cloves garlic, cut into little batons
3 tablespoons melted palm oil or peanut oil
salt
3 tablespoons Dijon mustard
3 tablespoons ground cumin
2 tablespoons Freshly ground black pepper, or selim pepper

TAMARIND KANI SAUCE

1 tablespoon peanut oil
1 small onion, chopped
2 cloves garlic, chopped
6 plum or paste tomatoes, chopped
1 or 2 habanero or Scotch bonnet peppers, chopped
1 bay leaf, crumbled
3 tablespoons tamarind paste, seeds removed (some brands still have seeds in them)
1 tablespoon sugar (optional)
2 to 3 tablespoons Vietnamese or Thai fish sauce
salt and black pepper to taste

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Instructions

PREPPING THE ROASTING PAN

Line a roasting pan with lots of foil, overlapping so it's reasonably watertight. You will need to completely wrap the deer shoulder, so have enough foil to do that.
Scatter the sliced onion and garlic cloves in the pan, then sprinkle with the thyme. Pour in the stock.

PREPPING THE POT ROAST

Using a thin knife, stab the venison in various places and shove the batons of garlic inside. Coat the whole deer shoulder with the oil. Salt it well. Mix the mustard, cumin and black pepper together and smear this all over the deer shoulder, getting it into every crevice.
Seal up the shoulder and set in a 200F oven. Roast until tender, which should take at least 3 hours, and as many as 10. With normal deer, start checking after about 5 hours. You want the meat to lift off the bone easily.

TAMARIND KANI SAUCE

If you're making the sauce, do this while the venison cooks. Heat the peanut oil in a large pan over medium-high heat. Cook the chopped onion until translucent, but not browned, about 5 to 8 minutes, stirring often. Add the garlic and chopped habanero chiles and cook another minute.
Add the remaining sauce ingredients, mix well and simmer for about 15 minutes. Turn off the heat and puree in a blender. The sauce should be thick like ketchup.

TO SERVE

To serve, give everyone some deer shoulder with some of the juices from the pot, stewed onions and garlic, and serve with the tamarind kani sauce on the side. Crusty bread, rice or sweet potato-plantain fritters are a good accompaniment.

Notes

Depending on the age of your deer, cooking can be done in as little as three hours, or as long as 10.If you think you have an older animal, increase the temperature to 225°F.

Nutrition Information

Show Details

Calories 203kcal (10%) Carbohydrates 14g (5%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 41mg (14%) Sodium 529mg (22%) Potassium 506mg (14%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 469IU (9%) Vitamin C 16mg (18%) Calcium 66mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 203 kcal

% Daily Value*

Calories	203kcal	10%
Carbohydrates	14g	5%
Protein	16g	32%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	41mg	14%
Sodium	529mg	22%
Potassium	506mg	11%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	469IU	9%
Vitamin C	16mg	18%
Calcium	66mg	7%
Iron	4mg	22%