Slow braise for tough cuts

Shoulders, shanks, neck, and stew meat want time and moisture. Low and slow turns “tough” into supper.

Ingredients (6 servings)

• 2–3 lb venison stew meat, shoulder chunks, or similar
• Salt, pepper, flour for dusting (optional)
• Onion, carrot, celery
• Garlic, bay leaf, thyme
• Stock (or stock + red wine) to nearly cover
• Oil for browning

Method

1. Season and brown the meat in batches — color equals flavor.
2. Sweat the vegetables in the same pot; add garlic.
3. Return meat, add herbs and liquid to nearly cover. Bring to a simmer.
4. Cover and cook low on the stove or in a 300°F oven until fork-tender (often 2–3+ hours).
5. Adjust salt. Serve over mashed potatoes, polenta, or egg noodles.

Notes: Same idea works for older ducks in a covered braise. Do not rush; if it is tough, it usually needs more time, not more heat.