Roast Venison Shoulder

1. Preheat oven to 190°C.

2. Heat olive oil on medium high heat in a oven safe pan.

3. Salt and pepper the meat.

4. Mix together the other dry ingredients other than bouillon granules and rub into the meat.

5. Sear meat on both sides.

6. Pour in port and Creme de Cassis and add the bouillon granules.

7. Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.

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Nutrient	Quantity
Total fats	31.8989 g
Protein	178.8996 g
Carbohydrates	966.7384 g
Energy	4616.94 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2073 g
Water	94.3404 g
Aspartic acid	21.4628 g
Calcium, Ca	2385.25 mg
Fiber, total dietary	163.128 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	11.404 g
Niacin	0.0073 mg
Vitamin A, RAE	0.952 g
Arginine	9.0568 g
Riboflavin	0.0019 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	17.9505 g
Sodium, Na	3738.688 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	31.8989 g
Manganese, Mn	0.0069 mg
Proline	12.544 g
Fatty acids, total saturated 16:0	3.0495 g
Fatty acids, total saturated 8:0	0.0002 g
Choline, total	0.081 mg
Sugars, total	572.1318 g
Serine	6.2469 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.5275 g
Vitamin B-6	0.0014 mg
Ash	9.7971 g
Fatty acids, total saturated 18:1 undifferentiated	19.2429 g
Pantothenic acid	0.0016 mg
Phenylalanine	3.3994 g
Copper, Cu	0.0022 mg
Betaine	0.027 mg
Thiamin	0.0002 mg
Methionine	1.0913 g
Iron, Fe	85.5202 mg
Carbohydrate, by difference	966.7384 g
Phosphorus, P	0.424 mg
Folate, total	0.18 g
Tocopherol, gamma	0.2241 mg
Alanine	8.7557 g
Valine	3.9651 g
Fatty acids, total saturated 18:2 undifferentiated	2.636 g
Glycine	3.8134 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0072 mg
Isoleucine	3.2751 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	2.8433 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	5.7211 g
Vitamin A, IU	336474.172 IU
Folate, DFE	0.18 g
Tryptophan	0.0005 g
Vitamin C, total ascorbic acid	607.77 mg
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	2.7848 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7301 g
Histidine	1.9694 g
Fatty acids, total monounsaturated	19.6998 g
Threonine	4.4914 g
Folate, food	0.18 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Magnesium, Mg	0.64 mg
Lysine	2.9233 g
Potassium, K	2.706 mg
Cystine	1.8063 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Cinnamon	1 dash	0	0	0
Bay leaf	1	0	0	0
Rosemary	2 dashes	0	0	0
Nutmeg	1 dash	0	0	0
Coriander	2 dashes	0	0	0
salt pepper	0	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
allspice	2 dashes	0	0	0
port wine	150	0	0	0
berry	14	4377.856	966.6406	4.8922
beef bouillon granule	0.5 teaspoon	0	0	0
caraway	2 dashes	0	0	0
creme de cassis	2 tablespoons	0	0	0
venison shoulder	700 g	0	0	0