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Shoulder stew of venison

Shoulder stew of venison prepared on the BBQ.

Big Green Egg - convEGGtor - stainless steel grid - stew pot - 180°C
OR Big Green Egg - cast iron grid – stew pot - 180°C

Ingredients

Pepper
Oil
Sea salt
Bouquet garni
Venison shoulder / blade
Red wine

Preparation

  1. Remove the membrane from the meat and cut into cubes.
  2. Brown the meat cubes in the stew pot with some oil.
  3. Add a bouquet garni and deglaze with red wine.
  4. Cook for about 60 minutes.
  5. Thicken the mixture and season with pepper and sea salt.
  6. Add some smoking wood to taste for extra dimension.