Shoulder (£11/kg)

Venison shoulder has a rich, savoury flavour that becomes even more pronounced when slow-cooked. It’s a tougher cut, but when cooked low and slow, it becomes incredibly tender and juicy. Best suited for braising, stewing, or slow roasting, venison shoulder benefits from long cooking times that break down the muscle fibres and intensify its flavour. Marinating with herbs like garlic, thyme, and bay leaves enhances its taste, and it pairs beautifully with root vegetables and rich sauces.