Chile Braised Venison Bowl

Step 3: Season & brown the venison

  • Venison & braise

    • neutral oil
      a drizzle
    • salt
      5 g per lb
    • venison shoulder
      1
    • flour
      to coat
    • black pepper
      to taste

Liberally season the venison shoulder with salt and pepper.

  • Note: This can be done a day ahead and left in the fridge.

Heat the oil in a large Dutch oven over medium-high heat.

Coat the venison with flour. Add it to the Dutch oven to and brown both sides of the shoulder (4-5 minutes per side), then set it aside on a plate.

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