Pit-Roasted Venison Shoulder
Cooking meat in a buried pit is one of the oldest methods of preparation. Chef Roman Paulus prepared venison shoulder this way to show that even large cuts of game can be cooked unconventionally. Besides the shoulder, you only need herbs, garlic, onions and a sufficiently large pit lined with hot stones. We believe that everyone at your table will enjoy meat prepared in this unusual way.
Prep: 5 h
Energy: 357 kcal per serving
Method
01.
Dig a pit, place large stones in it and build a fire on top of them. After two hours, when the fire starts to die down, remove the remaining charred wood and carefully remove the coals and smaller heated stones.
02.
Season the venison shoulder thoroughly with salt and pepper on all sides, add roughly torn herbs, unpeeled garlic cloves and unpeeled onions cut in half. Wrap everything tightly in aluminium foil.
03.
Place the wrapped meat in the prepared fire pit and cover it with smaller stones, hot coals and charred wood. Then cover it with the soil you set aside when digging the pit. You can also cover it with turf.
04.
Leave to roast for about 5 hours, depending on the size of the meat.
05.
Dig up the cooked meat and take great care not to tear the aluminium foil.
06.
Unwrap the meat and serve ideally with fresh homemade bread.
