Our boneless venison shoulder from Broadleaf is bursting with rich flavor thanks to constant use. While continuous exercise gives this portion a lot of complex flavors, it also tends to make meats tough. An easy workaround for these portions is to employ low, slow, moist cooking methods. Braising or sous-vide are great ways to transform a tough cut into a meltingly soft one you and your guests are sure to love.
Already deboned for your convenience, it’s never been easier to break down a venison shoulder into its four quadrants. Just follow the seams, and you're on your way to serving and enjoying delicious gourmet venison! One of the most versatile cuts, you’ll find that when broken down, there is a wide range of culinary options when it comes to venison shoulder. The flat muscles are ideal for braising and pulling or shredding, while the chunkier portions like the trout and blade, are rendered delightful when sous-vide slowly and sliced into medallions or fillets. Finally, once everything is portioned out, all the trim can be ground for a delicious venison mince that can be added to anything from stews and chilis to casseroles or tacos.
Sourced from one of the leading meat purveyors in the Southern Hemisphere, Broadleaf provides an altogether superior quality of venison. Raised on small sustainable farms peppered throughout the lush countryside of New Zealand, our deer are allowed to graze freely and mature naturally. With no antibiotics, hormones, or steroids administered ever, the resulting meats are not only wholesome but also some of the most wonderfully flavorful you’ll ever try. But don’t take our word for it order some of our premium venison today and taste the difference for yourself!