Braised Venison Shoulder

► Support my work on Patreon:   / ethanc   ► Recipe Link: https://www.ethanchlebowski.com/cooki... ► Diana Kennedy Book: https://amzn.to/37qiMHX If you are into hunting and processed venison before, I'm sure you've had the backstraps, made jerky, sausage, or ground it into burger meat. Today, we are going to do something a little different, Venison in Chile Sauce. This recipe was inspired by a Diana Kennedy recipe for Conejo en Chile or Rabbit in Chile sauce. It can be made with any kind of meat cut, you could do bone-in chicken pieces, beef roast, whatever you have. Deer shoulder is similar to shoulder from other animals, though in general, deer is leaner than things like beef or pork. For a cut of meat like this with plenty of connective tissue, braising is always a good bet. I just got done doing a braised short rib video, and even though the ingredients in this one are different, the techniques are all the same. ------------------------------------------------------------------------------------------- MISC. DETAILS Music: Only Knows by Broke for Free Filmed on: Sony a6400 w/ 18-105mm F4 Voice recorded on Lav Mic Edited in: Premiere Pro #Venison Research Sources: The Essential Cuisines of Mexico by Diana Kennedy Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.