Slow Braised Wild Venison Shoulder with Broccoli, Almond and Cauliflower Cheese Bake

WHAT YOU'LL NEED

• Wild Venison Boneless Shoulder 1-1.2kg
• Olive oil, for searing
• Salt and black pepper, to season
• 2 onions, peeled and quartered
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 cup beef stock
• 1 cup red wine (or a bold red like Shiraz)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce

Roasted Broccoli, Almond and Cauliflower Cheese Bake

• 1 head cauliflower, cut into florets
  
• 2 cups broccoli florets
• Olive oil, for roasting
• 100g slivered almonds
• 2 tbsp butter
• 2 tbsp plain flour
• 2 cups milk
• 1 cup mature cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)
• 1 tsp ground cumin, to scatter over the veg before roasting
• 1 tsp Dijon mustard

HOW TO COOK IT

Preheat your oven to 150C.

Heat olive oil in a large, heavy-based ovenproof dish over medium-high heat. Season the venison shoulder with salt and pepper, then sear all sides until golden brown. Remove the meat and set aside.

In the same pan, add the onions and garlic. Cook for 5 minutes until softened and slightly caramelised. Stir in the tomato paste, cooking 2 minutes until fragrant. 

Add the red wine and beef stock, scraping up any bits from the bottom of the pan. Stir in the Worcestershire sauce, rosemary and thyme.

Return the venison shoulder to the dish. Cover with a lid or foil and place in the oven. Braise for 4 hours (or longer if you have time), until the venison is incredibly tender and easily pulls apart with a fork.

Remove the venison from the pan, shred the meat and return it to the sauce. Keep warm while you prepare the cauliflower bake. 

Roasted Broccoli, Almond and Cauliflower Cheese Bake

Preheat your oven to 180C.

On a baking tray, toss the broccoli and cauliflower florets in olive oil, salt, pepper and ground cumin. Roast in the oven for 20-25 minutes or until the vegetables are golden and tender, stirring halfway through the even roasting. 

While the vegetables are roasting, heat the olive oil in a frying pan over medium heat. Toast the almonds until golden and fragrant, then remove and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Slowly whisk in the milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens. Stir in the cheeses, salt, pepper, nutmeg (if using) and Dijon mustard. Stir until smooth and the cheese has melted.

Once the roasted vegetables are done, toss them gently in the cheese sauce, ensuring they are fully coated.

Pour the mixture in to a baking dish and top with the toasted slivered almonds. Bake in the oven for 25-30 minutes until golden and bubbling. 

Serve the slow-braised wild venison alongside the broccoli, almond and cauliflower cheese bake for a comforting, flavour-packed meal. The tender venison with its rich, braised sauce pairs beautifully with the creamy, nutty cauliflower bake.