Ingredients: Roe Shoulder
(can be done with small Whitetail or similar deer shoulders)
- Roe Shoulders x2
- Brine (10% Salt, 90% Water)-2litres
- Honey -2tbsp
- Bacon -16 rashers smoked streaky
- Butter ½ block
- Garlic – 3 cloves
- Parsley – chopped handful
- Oregano – chopped handful
- Sea Salt – Handful
- Olive Oil – ½ cup
- Honey ½ cup
- Cider Vinegar ½ cup
- Whole Grain Mustard ½ cup
- Brown Sugar -handful
- Begin with the butchery of removing the shoulder and all the sinew.
- Sit the shoulder into big vessel with a 10% salt brine for 3 hours.
- Put all the meat, herbs and sea salt into a stone grinder, grinding down to a fine consistency (Making enough to put a small amount aside for making the glazing) then add olive oil.
- After 3 hours remove the shoulder from the brine, applying a glaze of the meat rub evenly adding extra olive oil to help the caramelisation.
- Shoulder is put in a hot Traeger at 200c/450f (looking for a sizzling sound).
- After 30 mins remove the shoulder and vacuum pack with honey (This is V. IMPORTANT as it allows the meat to stew in its own juices boosting the flavours.)
- Place the vacuum pack into a tray with a water bath for 6-8 hours at 90c /210f or overnight.
- Note this can be done in a tray with stock, water and red wine brazed overnight.
- After cooking break out the shoulder blade (lightly twist and pull) without removing any meat.
- Then shape the meat by putting tightly in cling film and vacuum pack allowing the meat to cool and firm up over 2-3 hours.
- Lay several stripes of bacon onto parchment paper slightly overlapping each other.
- Laying another piece of parchment paper onto and stretch the bacon using a rolling pin. (Stetch until long enough to full enclose the shoulder and meets at the bottom.)
- Put a knob of butter into a dish then work through the remaining herbs (which we put aside earlier).
- Butter the shoulder then wrap the bacon (using the parchment paper to help).
- Vacuum pack the shoulder (optional to add extra honey). Dropping the bag into a pan of warm water to warm up (meat is already cooked).
Method The Glaze
- Add cider vinegar, half a jar of honey and whole grain mustard to a pan and simmer down on hob for a couple of minutes until reduced a little
- In the last minute add brown sugar. (this will make the glaze sticky and caramelly)
- Take the shoulder bag out of the pan once warmed, removing the bag and delicately placing the shoulder into baking, brushing the glaze evenly.
- Place the tray into the Traeger at 200c /430f for 15 mins until bacon is golden and crispy.
- Remove from Traeger on to a chopping board and enjoy the spectacular centre piece of meat with friends.