Size:	8 Pieces (Approx. 48lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Deboned, Frozen
Origin:	New Zealand

Because venison shoulder meat can't be prepared using quick cooking techniques like grilling or sautéing, it is much more affordable than popular cuts like racks and tenderloins.  However, with a little patience and a slow, moist cooking method like stewing or braising, it becomes delightfully tender and offers great flavor.

Alternatively, venison shoulders can be cut into cubes and put through a meat grinder for use in burgers, sausages, meatballs and other ground meat dishes that can be cooked quickly.

Venison (aka deer meat) is lean, naturally tender and darker than beef with a robust game flavor.  It is also very low in cholesterol while possessing healthy vitamins, minerals, and omega 3 levels.

Venison shoulder meat should be kept frozen until you’re ready to use it (then thaw only many pieces as you need).

Thawing Tips

In order to cook it quickly via grilling, roasting, or sautéing, venison shoulder meat should be ground first.  After grinding it can be used similarly to other ground meats as long as its low fat content is taken into account.

To cook shoulder meat without grinding it, either cut it into sections for braising, or into cubes for use as venison stew meat.

How to Braise Meat
Braising Liquid Recipes

Venison is commonly paired with fruit (apples, pears, or cherries), fresh mushrooms, juniper berries, thyme, rosemary and red wine. If you’re looking for a starch to serve with your braised venison or venison stew, consider sweet potatoes, polenta, or risotto(how to make risotto).

Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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